Ingredients
1 tablespoon unsalted butter
2 lbs baking potatoes, peeled and cut into slices 1/4 inch thick
2 cloves of garlic minced
1 to 1 1/2 cups shredded Gruyere cheese
1 cup half-and-half
salt
white pepper
Preparation
Preheat oven to 350 degrees Brush 9 inch gratin dish with 2 inch sides with the melted butter. Layer half of the potatoes in the dish. Sprinkle with all of the garlic and half of the cheese. Pour 1/2 cup of the half-and-half evenly over the top. Sprinle lightly with salt to taste and a pinch of white pepper. Layer the remaining potatoes on top and then top with the remaining cheese. Sprinkle lightly with salt to tast and pinch of white pepper. Pour the remaining 1/2 cup half-and-half evenly over the top. Place the gratin dish on a baking sheet. Bake until the to is golden brown and the potatoes are tender, about 1 hour. Serve immediately.
