Potato Gratin of Gordon Ramsay

בס"ד

 So last month we celebrated Shavuot holiday and on that specific holiday, we eat dairy foods.

I've been longing to prepare a gratin, ever since I've tasted a good one at a restaurant.

I came across Gordon Ramsey's recipe and with few mild changes headed off to the kitchen.

I've added some Kashkaval cheese and more potatoes then mentioned on the recipe and the Gratin came out terrific!

Ingredients:
a bit olive oil to grease the pan
200ml milk (about 6.8 ounces)
200ml heavy cream (about 6.8 ounces)
bay leaf
garlic clove
1 kilo peeled potatoes (2.2 pounds)
200g cheddar cheese (0.44 pounds)
salt and pepper

Preparation
Preheat oven to 200 degrees Celsius / 392 Fahrenheit.
Heat a skillet with cream, milk, bay leaf, and garlic clove until bubbles appear on the sides of the pan. Don't let the milk boil, just simmer.
Then turn off the heat and leave to cool.

After cooling, pass through a sieve to remove the bay leaf and garlic clove. Cut the potatoes with a mandolin and start assembling the dish:
Sprinkle with 1/3 of the cheddar cheese on the bottom of the pan. Spread potatoes over the cheese and season with salt and pepper generously. Continue assembling the layers as mentioned and finish with the cheese layer.
Pour the cream and milk mixture over the potatoes, so it covers 2/3 of the potatoes.
Sprinkle with more cheese and bake between 35-40 minutes until the potatoes are browned or until they are soft when checking with a knife.

Some notes:
I didn't use the bay leaf, and instead of using a fresh garlic clove, I've used a frozen and thawed crushed garlic clove. As I mentioned earlier, I doubled the number of potatoes and added Kashkaval cheese.I didn't double the cream and milk mixture and it was perfect!