Potato Gratin

Directions

1. 1
   Heat the oven to 375°F.
2. 2
   Combine the cream, milk, garlic, herbs, 1 teaspoons of salt and 1/4 teaspoons pepper in a medium saucepan. Bring to a low simmer and cook for 30 minutes. Strain, discarding the garlic and herbs and reserve the flavoured cream.
3. 3
   While the cream is cooking, peel the potatoes and cut into thin slices using a mandolin or a sharp knife. Rinse in a bowl of cold water and pat dry with paper towels.
4. 4
   Butter a 10x14 gratin dish with 1 tablespoon of the butter. Arrange one layer of potatoes in the bottom, overlapping by almost half. Sprinkle with a little salt and pepper and pour 1/2 cup of cream over top. Repeat with remaining potatoes and cream, about 4-5 more layers. Dot the top with the remaining butter and cover with foil.
5. 5
   Bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown. Cool for 5 minutes before serving.