Preparation 30 min
Cooking Time 1 H 30 MIN
Oven to 400 °F
3 cups whole milk
1 cup heavy cream
1 onion halved
3 cloves garlic squashed
4 1/2 lbs white potatoes, peeled and sliced on a mandolin, about 1/8-inch thick
1/2 teaspoon Guérande salt
1 cup Swiss Cheese, 1/2 cup of Parmigiano
Freshly ground pepper
1. Bring the milk, cream, onion, and garlic to a boil in a saucepan. Simmer for 5 minutes. Remove the onion and garlic. Add the potatoes, salt lightly. Bring to a boil and simmer for about 12 to 20 minutes. Stir in the grated cheese.
2. Spoon into a flat pan. Bake for about 40 to 45 minutes or until the potatoes are tender and turn golden brown. Let stand before serving.
3. Adjust the seasoning. Serve with roasted meats.