Potato Gratin

Recipe Source: Bernie’s Mom (Georgette Wilson)
Yields: Serves 6-8

3.3 pounds potatoes
Salt & Pepper
2 cloves garlic
1 cup milk
1 1/4 cup cream
2 eggs
Gruyere cheese, grated

– Preheat oven to 350 degrees F.
– Peel and clean the potatoes; then dry them carefully.
– Cut into slices 1/4-inch thick.  Put in a bowl and sprinkle w/ nutmeg, salt and pepper.  Mix carefully.
– Rub inside of gratin dish with a clove of garlic.  Then generously butter the inside of the dish with approx. 2 ounces of butter.
– In a separate bowl:  mix 1 cup milk, 1 1/4 cup cream, and 2 eggs. Add 2nd clove of garlic thinly chopped (sliced).  Add salt & pepper.
– Line dish with potato slices.  Then build layers of potato slices adding Gruyere cheese between each layer until all potatoes have been used.
– Pour the mixture of milk, etc. over the potatoes.
– Finish with a generous layer of Gruyere cheese and some pats of butter.
– Place in oven for 1 1/2 hours.


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