Potatoes au Gratin

This recipe is a "little" decadent, with cream and cheese.....but its worth it.

4 lbs russet potatoes, pelled and sliced 1/4 inch thick

1 clove crushed garlic

1 tbsp butter

Fresh Reggiano Parmesan and Gruyere cheeses

Microplane grater

1 1/2 cups heavy cream

Slice potatoes and put in a bowl of water to prevent browning as you assemble the gratin. Rub the garlic all over bottom and sides of the gratin dish. Allow to dry for 10 minutes, then rub dish with butter. Arrange a layer of potatoes, drained and patted dry, in the bottom of the dish. Slightly overlap the potatoes, Grate a thin layer of parmesan  onto the potatoes. Sprinkle with salt and pepper. Another layer of potatoes, and alayer of both cheeses. One more layer of potatoes, and  a top with a grating of gruyere only. Gently pour in the cream around the edges, careful not to wash all the cheese away. Bake on top rack of a preheated oven at 350 degrees until the top is golden brown....about 1 to 1 1/4 hours. Let stand for 10 minutes before serving.

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