Potato Gratin

    Here is another wonderful potato dish for your Thanksgiving feast.  These potatoes gratin are full of flavor, and cooked to perfection with bubbling melted and browned Gruyere cheese on top.  Using a mandolin to slice all the potatoes, gives them perfect even thin slices.  This helps to ensure your potatoes get thoroughly cooked in the oven.  The garlic and parsley that are scalded with the milk as it heats, ensures great flavors spread throughout the dish.  I hope this becomes a family favorite, or at least makes a cameo presentation at your Thanksgiving dinner table.

As Always,
ENJOY!

Courtesy of :Tasting Table

iNGREDIENTS

2 garlic cloves, smashed, divided

1½ cups heavy cream

½ cup whole milk

¼ cup (½ stick) unsalted butter

10 parsley sprigs, tied together with butcher's twine

2 teaspoons kosher salt, plus more to taste

¼ teaspoon freshly grated black pepper

3 pounds russet potatoes, peeled and very thinly sliced on a mandoline (4 medium potatoes)

2 cups (4½ ounces) grated Gruyère cheese

DIRECTIONS

1. Preheat the oven to 375°. Rub a 9-by 6-inch baking dish with 1 of the smashed garlic cloves.

2. In a small saucepan, combine the cream, milk, butter and parsley bundle. Mince the remaining garlic clove and add to the pot, along with the salt and pepper, and bring to a boil over medium heat, 5 minutes. Remove from the heat, let cool slightly and adjust the seasoning with salt to taste. Discard the parsley bouquet.

3. Place the potato rounds in the prepared baking dish, overlapping each other in long rows. Pour the warm milk mixture over the potatoes and sprinkle the Gruyère on top. Cover the dish with aluminum foil and bake in the preheated oven until the potatoes are almost fork tender, 45 to 50 minutes. Remove the foil and continue to bake until the top is bubbling and golden brown, 15 to 20 minutes more. Let cool for 5 minutes, then serve.