3-4large garlic clovesfinely chopped or run through garlic press
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
1cupheavy cream
Instructions
Preheat the oven to 375 degrees
Slice the potatoes into 1/8 inch thick rounds. Do not wash or soak the slices.
Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan or metal gratin pan and bring to a boil. Stir carefully to keep the milk from scorching and the slices from sticking together. Simmer briefly until thickened.
If cooked in a saucepan, transfer the mixture to a 6-cup gratin dish or similarly sized oven proof dish; otherwise leave in the metal gratin pan. Pour the cream over the potatoes. Place the dish on a baking sheet (in case of overflow) and bake for 45-60 minutes, or until most of the liquid is absorbed, the potatoes are tender and the top is browned. Let the potatoes rest for 10-15 minutes before serving.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.