POTATO GRATIN

It’s no secret I love potatoes. I could eat them everyday, to me they are the ultimate comfort food. With fall in full swing, there is one more reason (not the I need one!) to make these cheesy, garlicky, creamy potatoes with added crunch on top.

HERE IS WHAT YOU NEED:

1 1/4 cup heavy cream

1/2 cup milk

3 garlic cloves, minced

2 pounds Yukon Gold potatoes (about 4 large)

1/2 cup shredded cheese - I used half old cheddar and half pecorino, good choices also include gruyere, asiago, comte or any melty cheese you like

1/2 cup freshly grated parmigiano cheese

salt (around 1 teaspoon) and pepper to taste

unsalted butter (for greasing baking dish)

Preheat oven to 325F.

Butter well an ovenproof baking dish (I used heavy bottomed 11x8 inch oval skillet).

Peel potatoes and slice them thinly, using a mandoline if you have it to make them even, otherwise this is great time to practice your knife skills!

In a large mixing bowl, combine milk, cream, shredded cheese(s), garlic, pepper and salt.

Add sliced potatoes and toss them in the mixture, making sure they are not stuck together and covering them well with the mixture.

Now you have two options - you can pour the whole thing into the dish, smoothing the top, then bake as directed below, OR you can line them up in the dish, keeping them more upright and pouring the excess cream and cheese over the top of potatoes and then baking as indicated below.

Cover the dish with aluminum foil and bake for about 40 minutes. After that, remove the foil, sprinkle with grated parmigiano and bake for further 30 to 40 minutes or until potatoes are tender and creamy (they should be fork tender) and top is golden brown.

Remove from oven and let set for about 10 minutes before serving.

Sprinkle with thyme if you wish.