| 1 pound Le Gruyère cheese, shredded 8 medium sized russet potatoes, (about 2 to 3 pounds), washed and sliced into ¹/8-inch slices, (peeling, optional) Kosher salt & white pepper 4 to 6 cloves of Garlic, minced, (about 2 tablespoons) ¼ cup heavy cream Preheat oven to 400º F. Vegetable spray a medium sized casserole dish, with 3-inch sides. Place a layer of the potatoes, overlapping them slightly in the bottom of the prepared dish Sprinkle with salt & white pepper Evenly distribute half of the garlic over the potatoes and then with half of the cheese Repeat layer with the remaining ingredients ending with the cheese, sprinkle with an additional sprinkling of the white pepper Pour the cream over the gratin & cover with parchment paper & then foil (can be made up to this point and refrigerated, bring to room temperature if refrigerated, before proceeding) Bake in the center of the over for approximately 1 hour, or until fork tender Increase the oven to 450º F. Remove the foil & parchment paper from the potatoes and cook, uncovered for an additional 30-40 minutes or until the cheese has browned and the gratin is bubbling Cool slightly before serving Yields about 6 servings |
| Gruyère Cheese Potato Gratin |