Potatoes Au Gratin
* I must warn you that I didn't really follow any exact measurements. I eyeballed everything. I've included approximations in the recipe but just feel your way through this and you will feel comfortable making this dish anytime
Butter to grease the baking dish
5 garlic cloves, 1 cracked and 4 minced
4 white potatoes
2 russet potatoes
1 - 1 1/2 tablespoon sea salt
1 teaspoon pepper
3/4 teaspoon freshly grated nutmeg
1 1/2 cup heavy cream
1 cup milk
2 tablespoons flour
1 cup sharp cheddar cheese
1/2 cup Parmesan cheese
Preheat oven to 350 degrees
Grease bottom of baking dish with butter. Take 1 cracked garlic clove and rub the inside of the baking dish. Set aside
Peel and thinly slice the potatoes. Approximately 1/8" thick but you want them to be uniform. Put the potatoes in a bowl and season with the salt, pepper and nutmeg. Using your hands, toss the potatoes to evenly coat and season all the potatoes. Set aside
In a separate bowl, mix together the heavy cream, milk and four minced garlic cloves.
Assemble by layering 1/3 of potatoes in the prepped baking dish. Pour 1/3 of milk mixture onto the potatoes. Repeat process 2 more times, ending with the cream mixture. Make sure to press down on the top layer to ensure everything is even and the potatoes are covered by the milk mixture.
Place dish on baking sheet (for easy clean up if the dish starts
to bubble over) and place in oven for 1 1/2 hours. Every 20 minutes,
open the oven and using the back of a wooden spoon, break the crust
forming from the cream atop the potatoes. The sauce should appear to
get thicker each time as it is absorbing into the potatoes. During the
last 10 minutes, sprinkle the top evenly with the cheddar and Parmesan
cheeses. Continue cooking until cheese has melted and is bubbly.
Remove from oven and let cool before serving. Dig in and Enjoy!!