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5 tablespoons unsalted butter, divided

2 cloves garlic

2 ½ pounds waxy potatoes (large red or Yukon gold), peeled

2 cups half and half cream

Kosher salt and pepper

1 cup Gruyere cheese, grated




Preheat the oven to 400 degrees.  Generously butter a 2 quart gratin pan.  Smash the garlic cloves on a work surface, sprinkle with salt and chop and scrape until they are the consistency of a paste.  Peel and thinly slice the potatoes.


Combine the potato slices, garlic, cream and remaining butter cut into small pieces in a large saucepan.  Bring to a simmer, and cook for 8 to 10 minutes, stirring often until the potatoes have begun to soften and the cream will have thickened.


Turn the potato mixture into the prepared dish, smooth the top, season with salt and pepper.  Sprinkle on the cheese and bake until the top is golden brown, about 20 to 30 minutes.

Adapted from a recipe in Saveur magazine.