Scalloped Potatoes

Scalloped Potatoes
By: Rosanna adapted from William Sonoma’s Potato Gratin

*Cliff’s all-time favorite. Perfect as a compliment to pot roast or baked salmon*

1lb russet potatoes, peeled, cut into ¼” slices using Madelyn V-shape slicer (approx 3 large potatoes)
1 cup whole milk
1 cup heavy whipping cream
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon pepper
1 cup Gruyere cheese, grated
¼ cup breadcrumbs (Progresso Plain Bread crumbs)
¼ cup grated Parmesan-Riggianino cheese

Combine potatoes, milk, cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 10 minutes.

Remove potatoes from the heat and stir in the Gruyere cheese. Pour the potato mixture into a small shallow pan (not quite an 8x8). Combine the bread crumbs and parmesan-Riggianino cheese. Scatter bread crumb mixture evenly over potato mixture. Bake at 350 degrees for 30 minutes, uncovered.

Allow the potatoes to set for 5 minutes before serving.

Serves 4