Potato Gratin with Fontina Cheese

Recipe courtesy of LizDP

• 1 garlic clove, minced (I use more)
• 3 ½ pounds russet potatoes, peeled, thinly sliced
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 1 ½ cups whipping cream
• ½ cup chicken broth
• 1 cup grated Fontina cheese
• 2 TBSP chopped fresh Italian parsley (optional)

Recipe Method

Preheat oven to 375 degrees F.  Sprinkle garlic over bottom of 13x9 inch gratin dish.   Arrange potatoes in dish, overlapping decoratively, and sprinkling with salt and pepper.  Pour cream and broth over.  Cover with foil and bake until potatoes are almost tender, about 20 minutes.

Sprinkle cheese over potatoes.  Return potatoes to oven and bake uncovered until top is just golden brown, about 25 minutes longer.  Sprinkle with parsley, if desired and serve.  

**Do Ahead Note -- The potatoes must be baked soon after being sliced or else they will discolor.