Gratin Dauphinois - Classic French Potatoes Baked in Cream

Gratin Dauphinois - Classic French Potatoes Baked in Cream

3 garlic cloves
3 1/2 lbs russet potatoes, peeled
Salt & freshly ground black pepper
1 1/4 cups heavy double cream or whipping cream
2 cups grated gruyere cheese (optional-sometimes I use Parmesan cheese, about 1 cup or so)
4 tablespoons unsalted butter, cut into bits
2 tablespoons mixed chopped fresh chives and flat-leaf Italian parsley (optional)

Preheat oven to 375. Rub a large 3-quart baking dish about 3 1/2 inches deep with a split garlic clove and butter generously. Chop the garlic. Using a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch thick. Blot the slices dry with paper towels. Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using). Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream. Dot potatoes with small bits of butter. Bake in the hot preheated oven for a good hour, increase the temperature to 400F for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.