| | Directions | | Preheat oven to 350° F. Thoroughly rub a shallow, 6-cup porcelain gratin dish with garlic. Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the heavy cream. Sprinkle with salt. Add another layer, using the rest of the ingredients. Bake uncovered until the gratin is crisp and golden on top, from 50 to 60 minutes. Serve immediately. |
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| Ingredients | | - |  | 1 clove garlic |
| - | | 2 pounds Russet potatoes, peeled and very thinly sliced |
| - | | 1 cup grated Swiss Gruyere cheese |
| - | | 1 cup heavy cream |
| - | | Salt |
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