Gratinéed Potatoes

Potatoes are amazing, boil them, mash them, put them in a stew!

• 5 tablespoons unsalted butter
• 1 garlic clove
• 1 pinch kosher salt
• 6 large waxy potatoes (about 2½ pounds), peeled and thinly sliced
• 2 cups half-and-half or whipping cream (enough to cover)
• 1 cup grated Gruyère

Heat the oven to 400°F. Rub the inside of an 8×8-inch baking dish with 1 tablespoon of the butter.

Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste. Roughly chop the remaining 4 tablespoons of butter, then add to a large pot with a lid. Add the garlic paste, potatoes, and half-and-half. Season with salt. While stirring gentle with a spoon, bring to a boil over medium-high heat. Cover with lid and turn down the heat to low, boil for 8 to 10 minutes, until the potatoes are a little tender but still hold their shape and the liquid has thickened. Taste and adjust the seasoning as you like.

Transfer the mixture to the prepared dish and smooth the top. At this point you can cover and refrigerate the dish for up to 12 hours, until you're ready to bake. Cover the potatoes with Gruyère and bake until deeply golden brown, 20 to 30 minutes (longer if chilled overnight). Let the gratin cool a little before serving.

Note: These measurements are approximate, you just need enough cream to cover the potatoes while cooking. I have topped up the cream with water when I didn't have enough.

Adapted from Food52.