|Yukon Gold Potatoes||4, peeled & sliced thin|
|Garlic||4 cloves, peeled|
|Butter||2 tbsp., softened|
|Heavy Cream||1 cup|
|Chicken Stock||1 cup|
|Gruyere Cheese||1/3 cup, shredded|
|Salt & Pepper||To taste|
To begin, cut potatoes into thin slices, about 1/4 inch thin – making sure the size is consistent to ensure even cooking.
Put slices in a bowl of cold water to soak for about 10 minutes. Drain and pat dry.
Coat a baking dish with butter and garlic.
Arrange sliced potatoes in a fallen domino effect in baking dish.
Preheat oven to 325 degrees with a rack set on the lower third of the oven.
Combine heavy cream, chicken stock, cheese, butter, salt & pepper in a separate bowl.
Pour mixture over the scalloped potatoes.
Transfer baking dish to oven and bake covered for 60 minutes.
Then bake uncovered for 30 minutes.
Remove from oven, let scalloped potatoes rest for about 5 – 10 minutes before serving.