- 4 large russet potatoes, peeled and sliced about 1/4 inch thick
- 1 garlic clove, crushed
- 1 tablespoon unsalted butter, at room temperature
- Kosher salt and freshly ground white pepper
- 3 tablespoons freshly grated Parmigiano-Reggiano
- 3 tablespoons freshly grated Comte cheese
- 1 1/2 cups heavy cream
Preheat oven to 350 F.
Put the potato slices in a bowl of water to cover so they don’t discolor while you prepare the dish. Firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat the interior with its juices. Allow to dry for a few minutes, and then rub the bottom with the butter.
Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion in the bottom of the gratin dish. Season with a good dash of salt and pepper and a little of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have at least three layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.
Place the gratin dish, uncovered, on the top oven rack and bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crispy and golden. Let stand for 10 minutes before serving.
Recipe from Frank Stitt’s Southern Table
Substitutions: White cheddar was used in place of the Comte.