Ingredients:
1 clove garlic, peeled and slightly crushed with the flat side of a knife
3 lb baking potatoes (about 6 large), peeled and sliced in 1/8 inch thick
rounds
6 oz. Gruyere or Swiss cheese, finely shredded
1/2 tsp salt
1 cup heavy (whipping) cream

How to make this recipe:
1. Heat oven to 350 degrees F. Rub a shallow 2 qt baking dish with the garlic. Layer half the potatoes evenly over bottom of prepared dish.

Sprinkle with half the cheese and salt; drizzle with half the cream. Repeat with remaining ingredients.

2. Bake uncovered 1 1/2 hours or until potatoes are tender when pierced and top is brown and crisp. Notes: Notes:

Planning Tip: May be baked up to 1 day ahead. Refrigerate covered with foil.

Remove from refrigerator 1 1/2 hours before reheating. After turkey/ham/roast comes from the oven, increase temperature to 450 degrees F. Bake covered gratin
10 minutes; uncover and bake 5 minutes longer.

Prep Time: 15-20 minutes, Cooking Time: 1.5 hours

Serves 10

Recipe from: Betsy Gartrell-Judd