Layers of sliced potatoes. A creamy garlicky filling. Blistered Gruyère on the top. What's not to love about this comforting side dish?
Covering the casserole with foil creates additional steam, which translates to delightfully tender spuds. And don't worry if you don't have a mandoline—simply cut the potatoes by hand into rounds an eighth of an inch thick and extend the cooking time by up to 15 minutes. It'll still be worth the wait.
To learn more, read "Taters Gonna Tate."
Recipe adapted from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
2 garlic cloves, smashed, divided
1½ cups heavy cream
½ cup whole milk
¼ cup (½ stick) unsalted butter
10 parsley sprigs, tied together with butcher's twine
2 teaspoons kosher salt, plus more to taste
¼ teaspoon freshly grated black pepper
3 pounds russet potatoes, peeled and very thinly sliced on a mandoline (4 medium potatoes)
2 cups (4½ ounces) grated Gruyère cheese
1. Preheat the oven to 375°. Rub a 9-by 6-inch baking dish with 1 of the smashed garlic cloves.
2. In a small saucepan, combine the cream, milk, butter and parsley bundle. Mince the remaining garlic clove and add to the pot, along with the salt and pepper, and bring to a boil over medium heat, 5 minutes. Remove from the heat, let cool slightly and adjust the seasoning with salt to taste. Discard the parsley bouquet.
3. Place the potato rounds in the prepared baking dish, overlapping each other in long rows. Pour the warm milk mixture over the potatoes and sprinkle the Gruyère on top. Cover the dish with aluminum foil and bake in the preheated oven until the potatoes are almost fork tender, 45 to 50 minutes. Remove the foil and continue to bake until the top is bubbling and golden brown, 15 to 20 minutes more. Let cool for 5 minutes, then serve.
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