Slow-Cooked Gratin Dauphinois

Method

1. Preheat oven to 160°C (325°F).
2. Peel and thinly slice potatoes. In a saucepan, combine milk, cream, butter, garlic, salt, and pepper. Heat until just boiling.
3. Layer potatoes in a buttered ovenproof dish. Pour the milk-cream mixture over the potatoes.
4. Sprinkle Gruyère cheese on top. Bake for 60-65 minutes until golden and bubbly.
5. Let rest for 10 minutes before serving.