This recipe is adapted from the great Alice Waters. Her original recipe doesn't call for cheese, but I just had to add it. If you like garlic, try rubbing the pan with some after it has been greased.
3 large Yukon Gold potatoes, sliced about 1/16 of an inch thick 4 Tbs. butter, separated Salt and pepper 1 1/2 C. gruyere or parmesan cheese, shredded 1 C. milk
Preheat oven to 350 degrees F. Slice potatoes very thinly using a knife or mandoline. Grease an 8x8 inch pan. Lay potato slices in a straight line, overlapping slightly until the entire bottom of the pan is covered. They should look like shingles on a roof. Salt and pepper the potatoes and sprinkle 1/3 of the cheese on top. Repeat this process until you have 3 layers of potatoes with cheese in the middle. Reserve 1/3 of the cheese for the top. Salt and pepper the top layer, but do not add cheese. Press down firmly to make sure all layers are compact. Pour 1 C. milk gently over the potatoes - it should come up just to the edge of the top layer. Bake in oven for 1 hour. Sprinkle cheese on top after 45 minutes and return to the oven. Watch carefully to make sure it doesn't burn.
6
15 minutes
1 hours