Mary Richter's Potato Gratin

• 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.

Mary Richter