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| 3 pounds yellow potatoes, peeled, and sliced paper thin |
| 3 tablespoons unsalted butter, room temperature |
| Salt and freshly ground black pepper |
| 1. Heat oven to 325°. In a large saucepan, combine sliced potatoes and milk, and place over high |
| heat. Bring to a boil, then reduce heat to low; cover, and simmer until potatoes just begin to get |
| 2. Meanwhile, grate cheese and set aside. Place a colander over a large bowl, and drain potatoes, |
| reserving milk. (You should have 2 cups of thick, starchy milk. If potatoes have absorbed more |
| than 1 cup of milk, you must add enough milk to bring the reserved milk volume to 2 cups.) |
| 3. Rub a 3 1/2-quart oval casserole with garlic and butter. Arrange sliced potatoes in the casserole |
| in two layers, and season with salt and pepper to taste. Dot with remaining butter and pour in the |
| reserved cooking milk and cream. Scatter grated cheese over the top. |
| 4. Place casserole in the lower third of the oven, and bake until the cheese has turned deep |
| golden brown and the milk has reduced and thickened, 80 to 90 minutes. Remove from oven, and |
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Barrington
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