OLD-FASHIONED POTATO GRATIN

4 large russet potatoes, peeled and sliced about 1/4-inch thick
1 garlic clove, crushed
1 tablespoon unsalted butter, at room temperature
Kosher salt and freshly ground white pepper
3 tablespoons freshly grated Parmigiano-Reggiano
3 tablespoons freshly grated Comte cheese or you may substitute
Gruyere or Asiago mixed with Parmigiano-Reggiano
1 1/2 cups heavy cream

Preheat oven to 350 degrees F.

Put the potato slices in a bowl of water to cover so they don't discolor while you prepare the dish.

Firmly rub garlic clove all over bottom and sides of a 10-inch gratin dish to coat interior with its juices. Allow to dry for a few minutes, and then rub bottom with butter.

Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion, like a splayed deck of cards, in bottom of gratin dish. Season with a good dash of salt and white pepper and a little of each of the two cheeses. Continue layering potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have three layers).

Drizzle cream along sides of dish so as not to displace the cheese.

Place gratin, uncovered, on top oven rack and bake for 1 to 1 1/4 hours, or until cream has been absorbed and the top is crispy and golden. Let stand for 10 minutes before serving.

Servings: 6
Source: Frank's Stitt's Southern Table by Frank Stitt, Pat Conroy, and Christopher Hirscheimer