This is a lightened up version of a French classic. No fuss and with all the creaminess, flavor and comfort factor of the original.
Preheat your oven to 400ºF (if baking with convection preheat to same and reduce temp to 375ºF when baking.)
Rub the smashed garlic clove along the inside of a 10-inch cast iron skillet or similar sized baking dish. Brush with olive oil. Set aside.
Peel and slice your potatoes and toss in a bowl with a pinch or two of salt and ground pepper. Combine the milk and stock and warm on the stove or microwave. You want the liquid warm but not boiling.
Arrange the potato slices in the skillet or baking dish in overlapping layers and dot with Boursin cheese (if using) or grated gruyere or parmesan cheese. continue until you are out of potato slices. You should have three potato layers.
Pour the warm stock/half and half over the potatoes and bake uncovered. Every 15 minutes pull out the skillet and use a wooden spatula to press the potatoes into the liquid. At the last 15 minutes of baking, take the skillet out and sprinkle grated parmesan cheese over the potatoes and finish baking for another 15 minutes (or longer if necessary). The top should be brown and any remaining liquid bubbling. The potatoes will continue to absorb the liquid as they cool. Serve warm as a side dish or as a main course with a salad.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.