Potato & Garlic Gratin
Try serving this garlicky version of scalloped potatoes with a bit of fresh chopped sage sprinkled over the top.
2 pounds potatoes
6 cloves garlic, thinly sliced
2 tablespoons butter
Sea salt and freshly ground pepper
1 cup grated gruyere cheese
1 cup boiling milk
Preheat oven to 425 degrees F. Wash potatoes and slice 1/2-inch thick into a bowl of cold water. When all potatoes are sliced, drain and dry them. Butter a 2 x 10-inch flameproof gratin or baking dish. Layer half the potatoes and dot with half the garlic slices, half the butter, some salt and pepper, and half the grated cheese. Repeat layers. Pour boiling milk over layers. Place over medium heat and bring to a simmer. Transfer to upper third of oven and bake for 30 minutes, or until milk has been absorbed and top is browned.
Serves 6.
From Live Earth Farm, reprinted from “Gourmet Vegetarian Feasts,” Martha Rose Shulman.