By Chef John Ash
Pairs perfectly with turkey and is a little change of pace from the usual mashed potatoes for Thanksgiving.
Total Time 1 hour 20 minutes
Prep Time 15 minutes
Difficulty Level Easy
2 garlic cloves, smashed, divided
1-1/2 cups heavy cream
1/2 cup whole milk
1/4 cup (1/2 stick) unsalted butter
10 parsley sprigs, tied together with butcher's twine
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly grated black pepper
3 lbs russet potatoes* peeled and very thinly sliced. Or use 4 medium potatoes
2 c (5 ounces) grated Gruyère cheese
Preheat the oven to 375°.
Rub a 9-by 6-inch baking dish with 1 of the smashed garlic cloves.
In a small saucepan, combine the cream, milk, butter and parsley bundle.
Mince the remaining garlic clove and add to the pot, along with the salt and pepper, and bring to a boil over medium heat, 5 minutes.
Remove from the heat, let cool slightly and adjust the seasoning with salt to taste. Discard the parsley bouquet.
Place the potato rounds in the prepared baking dish, overlapping each other in long rows. Pour the warm milk mixture over the potatoes and sprinkle the Gruyère on top. Cover the dish with aluminum foil and bake in the preheated oven until the potatoes are almost fork tender, 40 to 45 minutes.
Remove the foil and continue to bake until the top is bubbling and golden brown, 10 to 15 minutes more. Let cool for 5 minutes and then serve. Serves 6.