Source: Sarah Schuchardt


8-9 medium russet potatoes

15 ounces milk

15 ounces heavy cream

3-4 cloves of garlic, crushed

salt and white pepper

butter to butter pan

6-8 ounces cheddar cheese, grated (Sarah uses shredded gruyere cheese)


Butter a 9" x 13" baking dish.  Heat cream, milk, garlic, salt and pepper to infuse the garlic. The mixture does not need to boil.  Peel potatoes and slice thinly.  (Do not rinse them!  The starch is needed to help thicken the cream.)  Stir the warm cream with the potatoes to develop the starches a little, then pour all into the pan.

Cook at 350° for an hour or until tender.  Sprinkle cheese on top and bake for another 5-10 minutes.


A little less liquid would be okay, too.

© Barbara Deitch 2020