Potato GratinThis is so simple but the flavor is unsurpassed. Its creamy, savory goodness never fails to get rave reviews. If you don’t have Gruyere cheese, you can use Cheddar, Goat Cheese, Havarti, or your favorite soft cheese which melts with a good consistency.
1 cup half-and-half, divided
1 tablespoon all-purpose flour
1 cup Gruyere cheese, grated
1 cup milk
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 garlic clove, minced
5 cups thinly sliced peeled Yukon gold potato (about 2-1/2 pounds)
Preheat oven to 400 degrees. Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, milk, salt, pepper, nutmeg and garlic; stirring with a whisk. Arrange half of the potato slices in a single layer in a gratin dish or an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Top with half of the cheese. Repeat procedure with remaining potato slices and milk mixture. Bake for 1 hour and 10 minutes or until potatoes are tender and golden brown. Remove from oven and allow to set for 5 – 10 minutes before serving. NOTE: I usually lightly salt and pepper the potatoes once layered in the pan in addition to what is called for in recipe.