It's a potato halo!
3 of twenty-two Photo by Food52
Lots of people use cream, however i was trained to make use of milk. I've found it's plenty wealthy once it combines using the cheese and also the starch in the taters.
4 of twenty-two Photo by Food52
You'll need two garlic clove cloves with this recipe.
5 of twenty-two Photo by Food52
One smashed to infuse the milk.
6 of twenty-two Photo by Food52
And yet another halved so that you can rub the baking dish by using it.
7 of twenty-two Photo by Food52
When the dish is garlicked up, it's here we are at just a little butter.
8 of twenty-two Photo by Food52
I set the baking pan on the top from the warm oven so the butter would soften enough to ensure that I possibly could rub it within the insides.
9 of twenty-two Photo by Food52
Here we are at potato slicing! I recommend a mandoline.
10 of twenty-two Photo by Food52
Dealing out potato cards.
11 of twenty-two Photo by Food52
It will help in case your potato slices are somewhat dry -- you don't desire a watered lower gratin.
12 of twenty-two Photo by Food52
Layering the potato slices within the pan is my personal favorite thing about this recipe.
13 of twenty-two Photo by Food52
I personally use the bigger slices round the edges, and then any smaller sized pieces within the center.
14 of twenty-two Photo by Food52
Don't be stingy using the pepper and salt!
15 of twenty-two Photo by Food52
Gruyere may appear just like a workhorse cheese, but here it's really the only method to go.
16 of twenty-two Photo by Food52
17 of twenty-two Photo by Food52
Jennifer lends much-needed moral support when i mind in to the third layer.
18 of twenty-two Photo by Food52
The milk is great and garlicky, but still warm to touch.
19 of twenty-two Photo by Food52
Some dots of butter on the top assist with the browning.
20 of twenty-two Photo by Food52
About 30 minutes later.
21 of twenty-two Photo by Food52
22 of twenty-two Photo by Food52
Author Notes: An oldie however a goodie, this hearkens to my cooking school days, with a few thanks and to Julia Child. Merrill Stubbs
- 1 1/2 cups milk
- 2 garlic clove cloves
- two tablespoons unsalted butter, softened
- 1 1/2 pounds Yukon Gold taters
- 2 cups grated Gruyere
- Pepper and salt
- Heat the oven to 425 levels. Place the milk in a tiny heavy saucepan and peel and smash among the garlic clove cloves. Combine it with the pot after which heat the milk lightly until it begins to bubble in the edges. Remove in the heat and let steep when you follow the recipe.
- Peel the 2nd garlic clove clove, work in two and rub the cut side around within an oblong gratin dish about 9 inches lengthy and a pair of inches deep. Rub 1 tablespoon from the butter over within the baking dish.
- Peel the taters and cut them into 1/8-inch-thick slices (I personally use a mandoline to obtain them nice even), lounging the slices on the kitchen towel to empty. Layer in regards to a third from the taters towards the bottom from the baking dish, fanning them into concentric, overlapping circles. Season the taters with pepper and salt and sprinkle another from the cheese them over. Repeat with two more layers of taters, pepper and salt and cheese, making the very best layer as newly made as possible.
- Take away the garlic clove clove in the hot milk and pour the milk evenly within the taters. Us dot the top taters using the remaining tablespoon of butter and bake the gratin for around half an hour, until it's browned and bubbly. Allow the taters awesome for five minutes before serving.
- This recipe is really a Community Pick !
Want more Food52?
Good strategies for eating attentively and living enjoyably, to your inbox.
Please enter a legitimate current email address.
Seems during these collections
taters
By joanne ferlisi • 42 Products
-Ct
By Ariane Perreault • 4 Products
Thanksgiving 2012
By george.boutilier • 147 Products
Mediterranean
By ntt2 • 724 Products
Salads and Sides
By LeeLeeBee • 415 Products
Make-Ahead Social Gathering Recipes
By Amanda Hesser • 13 Products
More Great Recipes
Share a Recipe
Enter our contests, or share exceptional factor you've made for supper yesterday.
Give a Recipe