RECIPE YEAR: 2020
RECIPE BY: CHEF JENIFER RAMOS
PAIRS WELL WITH: CHENIN BLANC, DOLCETTO
- 1 1/2 cups milk
- 2 garlic cloves, peeled and smashed
- 2 tbsp unsalted butter, softened
- 1 1/2 pounds Yukon Gold or Russet potatoes
- 2 cups grated Gruyere (Substitute Swiss)
- Salt and pepper
- Pinch of Nutmeg
Preheat oven to 425 degrees. Put the milk, garlic, nutmeg, salt and pepper in a heavy saucepan. Heat the milk gently until it starts to bubble at the edges (Do Not boil). Remove from the heat and let steep
Coat deep baking pan with non stick cooking spray.
Peel the potatoes and cut them into 1/8-inch-thick slices (use a mandoline to get them nice and even, watch those fingers!), laying them into the milk mixture. Create a layer of the potatoes in the bottom of the baking dish, don’t overlap too much. Sprinkle with cheese. Repeat with remaining potatoes and cheese making the top layer as neat and tidy as you can.
Remove the garlic clove from the hot milk and pour milk evenly over the potatoes. Dot the top of the potatoes with the remaining tablespoon of butter and bake for about 30 minutes, until it's browned and bubbly. Let the potatoes cool for 5 minutes before serving.
**Chef's Note: Put onto a sheet pan in case of overflow while baking**