Scalloped Potatoes

http://www.marthastewart.com/344370/scalloped-potatoes


I layered at least 3x the cheese quantity and added truffle oil on top. YUM!

• 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
• 3 cups milk
• 1 clove garlic
• 3 tablespoons unsalted butter, softened
• Coarse salt and freshly ground black pepper
• 1 cup heavy cream
• 5 ounces Gruyere cheese, grated x 3

DIRECTIONS

1. STEP 1

   Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

2. STEP 2

   Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.

3. STEP 3

   Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.

   IN THIS STEP:

    
   • How to Peel A Head Of Garlic

4. STEP 4

   Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.