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Feel free to omit or add any seasonings, but I would recommend trying the recipe as is, first. For me, it turned out delicious and I didn’t change a thing!
If you’d like, I bet you could turn this into a full meal just by adding some kind of protein and a little bit more liquid, to keep it moist and creamy. You could add ham or maybe leftover chicken, and your favorite frozen or fresh vegetables. I still prefer keeping this a side dish and serving the meat and veggies separately!
1 cup Borden heavy cream
1 cup Swanson chicken stock
4 tbsp. Land O Lakes butter
1 garlic clove, crushed
1 bay leaf
Pinch of red pepper flakes
Freshly grated nutmeg
Salt and freshly ground black pepper
4 large russet potatoes, peeled and thinly sliced
1 cup grated gruyère cheese
Preheat oven to 375°. Heat cream, stock, butter, garlic, bay leaf, red pepper flakes, some nutmeg, and salt and pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
Meanwhile, layer an 8″ × 12″ baking dish alternately with potatoes and 3⁄4 cup of the cheese to form about 6 layers, finishing with potatoes.
Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with remaining 1⁄4 cup of cheese.
Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.
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Quick tip: Use a mandolin to slice the potatoes.