Simple Potato Gratin

Ingredients

• 2 lbpotatoes, thinly sliced
• 1 1/4 cupsheavy cream
• 5/8 cupwhole milk
• 2 clovesgarlic, minced
• 2 3/4 ozcheddar, grated
• 1/2 ozbutter, for the dish
• 1 tspsea salt, to taste
• 1/2 tspblack pepper, to taste

Method

1. 1

   Heat the oven to 375°F. Rub a baking dish all over with the butter. Peel the potatoes and slice them thin — about ⅛ inch (3 mm). A mandoline makes quick, even work of it, but a steady hand and a sharp knife are fine.

2. 2

   In a saucepan, warm the cream, milk, minced garlic, salt and pepper over medium heat until steaming but not boiling. Warming it first seasons the gratin from the inside and gives it a head start in the oven.

3. 3

   Arrange the potato slices in the dish in even, overlapping layers, seasoning each layer lightly with salt and pepper. Pour the warm cream over so it comes just to the top of the potatoes.

4. 4

   Scatter the cheddar evenly over the top. Bake for 55 to 65 minutes, until a knife slides through the center with no resistance and the top is golden and bubbling.

5. 5

   Let the gratin rest for 10 minutes before serving. It firms up as it settles and cuts into much neater portions warm than it does straight out of the oven.