This is a perfect Easter side dish. I would be serving this along side my Easter ham but my whittle ones only eat roasted or mashed potatoes. They are a tad bit picky. I could eat this all by it self for a meal. The nutty Gruyere cheese adds a grown up aspect to it along with great cheesy goodness.
3/4cupplus 2 tablespoons heavy whipping cream
1large garlic clove, peeled
1 1/4poundsrusset potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2teaspoonschopped fresh thyme
1/2cupcoarsely grated Gruyère cheese
Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over.
Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.