Mary Richter's Potato Gratin
AS HEARD on Cities 97 "Foodie Thursday" with BT and Lee on April 21, 2011.
- 3 # of raw potatoes. peeled and sliced thinly
- 2 cups whole milk
- 1 cup heavy cream
- 1 small yellow onion, sliced thinly
- 1-2 cloves garlic, sliced thinly
- 1 ½ lbs cheese, grated, use several types. I tend to use what I have on hand, but sharp cheddar, goat cheese and Swiss gruyere are my favorites.
In a large, heavy gauge pot, add the milk, 3/4 cup of the cream, garlic, potatoes, salt and pepper to taste and bring to a low simmer. Cook until the potatoes are cooked about ½ to ¾ of the way through. Set aside to cool slightly. In a casserole or gratin dish, layer the potato/milk/cream mixture with the onions and cheese, repeating with as many layers as you can make. Top with cheese drizzle over the remaining ¼ cup cream and finish with the breadcrumbs. Set gratin on a baking pan, in case it bubbles over while baking. Bake at 375 degrees for about 45 minutes to 1 hour, or until the top is browned and the liquid in the gratin has thickened and reduced. Allow to rest about 20 minutes before serving.