- Note: the measurements for the cheese are approximate, because when it comes to cheese, there are no rules 🙂
- 1 1/2 cups grated mild Gruyere cheese
- 1/2 cup grated medium Gruyere cheese (optional)
- 1 cup grated Fontina cheese
- 1/4 cup grated Parmesan Reggiano cheese
- 4–5 Yukon gold potatoes, peeled and sliced thin
- 1 cup milk
- 2 tablespoons melted butter
- 2 cloves fresh garlic, minced
- salt & pepper to taste
- Preheat oven to 425°.
- Use an 8×8 baking dish or similar size.*
- Step 1: Layer an even layer of sliced potatoes on the bottom of dish, slightly overlapping the edges of the potatoes. Sprinkle a little salt and pepper on top. Sprinkle a good handful of mild Gruyere cheese over top. Then a small handful of the medium Gruyere cheese, if using. Then sprinkle a handful of Fontina cheese on top.
- Step 2: Do everything in step one again and then drizzle 1 tablespoon melted butter over top of the layer. (Basically, 2 layers will have drizzled butter, the rest will not.)
- Repeat Steps 1 and 2 again until your baking dish is filled. Do not fill baking dish higher than top of rim. When you’ve finished your layers, sprinkle some Parmesan Reggiano over the top.
- In a small saucepan, bring the milk to a simmer. Stir occasionally. You should see some steam coming off the top. Remove from heat and add minced garlic to milk and stir. Pour hot milk over potatoes.
- Bake at 425° for 40 minutes, or until golden brown on top.
*You could use 9×13 baking dish but you may need a couple more potatoes and a little more cheese)
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