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Author Notes: There are a gazillion gratins. This one is awfully simple, and awfully good. As a side dish to serious meat or as a complete meal with some crunchy salad leaves, it satisfies the potato craving. Using milk instead of the usual cream creates a crispier gratin. The bay perfumes the whole dish. - Marie Viljoen
- 3 tablespoons Butter
- 7 Yukon gold or yellow skinned potatoes, very thinly sliced
- 2-3 cups Milk, enough to reach the top layer of potatoes in the pan
- 2 Garlic cloves, thinly sliced
- 4 Bay leaves
- Salt and pepper to taste
- Heat the oven to 425'F. Butter an oven proof dish. The larger it is, the more thinly the potatoes will be distributed and the crisper they will be. This will also shorten cooking time. I like to use an All Clad omelette pan.
- Lay your potato slices in overlapping circles starting from the outside in.
- Season each layer with garlic, bay leaves, salt and pepper. Don't put garlic on the top layer - it will burn and taste horrible.
- Then pour in your milk from the side (so you don't wash off all the seasoning). It should just reach the top layer.
- Put a few dots of butter over the surface .
- Pop into a hot oven and leave for about 3/4's of an hour, or until the top is seriously golden brown and the bottom layer tender.
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