On Sat, 8 May 2021 11:54:23 -0700 (PDT), John Kuthe >
wrote:

>YUM!
>
>It's a recipe from a local restaurant that I got in a newsletter years ago. I'll give you my slightly modified version:
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>5 lbs potatoes
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>4 cups 40% cream
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>1-1.5 heads of fresh garlic (not the stuff in jars!)
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>1 tsp salt
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>1 tsp white pepper (black pepper works too, but makes black specks in the sauce!)
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>Gruyere swiss cheese
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>
>Peel (optional I suppose) and slice up the potatoes into chunk slices about 1/4 inch thick. Peel and mince the garlic, and I pare that little green plant out of the middle of each clove (A PITA, but it's kinda fun too!)
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>In a large pot, put the potato pieces, the cream, the garlic and the salt and pepper and bring to a gentle boil for about 10-15 mins. Thin with a little milk to make it easy to stir.
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>Then pour into a shallow baking pan like a lasagna pan, and grate Gruyere cheese on top. Bake at 350F for 40 mins or into until the Gruyere gets light golden brown.
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>Let sit for 30 mins after baking, and enjoy!
>
>We used to make it for my family's Thanksgiving Dinners.

What family??
>
>
>John Kuthe, RN, BSN...