Swiss Cheese Potato Gratin Recipe

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Swiss Potato Gratin Recipe

My Swiss Cheese Potato Gratin recipe borrows heavily from Julia Child's Gratin Dauphinois as published in Volume I of Mastering the Art of French Cooking.  Those of you who follow this blog know that I often cheat when it comes to complicated steps, and this recipe is no exception.  It is not a very pretty dish so not really company fare unless your company is dear family or friends who have come to dine only because it is with you.
Serves 6 to 8 as a side dish

Ingredients
2 pounds of potatoes
3 tablespoons of butter cut into bits plus additional to grease the dish
1/2 clove of garlic
1/2 teaspoon of salt, or to taste
1/4 teaspoon of pepper
4 ounces of thinly sliced or grated Swiss cheese, divided
1 cup hot, scalded milk

Instructions
1.  Heat oven to 425 degrees.  Rub the cut side of the garlic clove all over the interior of a baking dish.  Liberally grease the dish with butter.
2.  Peel the potatoes and cut into 1/8" slices.  Place in a large dish towel and pat the slices dry before layering half in the prepared dish.
3.  Season with salt and pepper.  Dot with half of the butter.  Layer half of the cheese on top.  Repeat the layers.
4.  Pour the hot milk (2 minutes in the microwave is about the right amount of time required to scald the milk) over the potato assembly.
5. Bake for 30 minutes and serve at once.