The finished dish
The taste tester
These potatoes were so good, made with all the healthy stuff...cream, butter, and Gruyere cheese! Here's the recipe if you'd like to try them yourself. You won't be disappointed!
2 1/4 pounds baking potatoes
1 garlic clove, crushed
5 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter, plus softened butter for the dish
2 1/2 cups half-and-half
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup (4 ounces) shredded Gruyere
Heat the oven to 300 degrees F.
Peel the potatoes and slice them thin using a mandoline or a food processor. Place the potato slices in a large bowl of cold water and move them around to get rid of excess starch. Drain well and dry thoroughly; use a salad spinner or else put the slices in a kitchen towel, gather the corners together, go outside, and swing your arm as fast and vigorously as you can.
Rub a large shallow baking dish with the garlic clove and butter.
Put the butter with the cream in a large saucepan and bring just to a boil. Finally dice what's left of the garlic and add it to the butter and cream, along with the sliced potatoes, salt and pepper. Gently simmer for 8 minutes.
Transfer to the prepared dish, spread evenly, and top with the Gruyere and a little more salt and pepper. Bake for 1 1/2 hours. Serve hot.