- 4 large russet potatoes, peeled and sliced 1/4-inch thick
- 1 garlic clove, peeled and crushed
- 1 tablespoon unsalted butter, softened
- Kosher salt and freshly ground pepper
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons grated Gruyere cheese
- 1 1/2 cups whipping cream
Preheat oven to 350°. Put potatoes in a bowl of water so they don't discolor. Firmly rub oval gratin dish with garlic. Let dry then rub the dish with the butter. Drain potatoes and pat dry with paper towel. Arrange a layer of potatoes in the bottom of the buttered pan. Sprinkle with 1 tablespoon of each cheese. Continue layering potatoes with the cheese. Pour whipping cream over the top. Bake 45 - 50 minutes.