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1 cup grated Parmesan cheese, tightly packed
1 large garlic clove, cut in half
1 tsp chopped fresh rosemary (optional)
1 ½ to 2 lbs Yukon Gold potatoes, sliced about ¼ inch thick
2 ½ cups milk (whole milk works best)
Butter
Freshly Ground Black Pepper
Olive Oil
Sea Salt
Preheat oven to 375°F.
Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic. Lightly coat the dish with butter or olive oil. Slice any remaining garlic and set aside.
Combine the potatoes.
In a large bowl, toss the sliced potatoes with half of the Parmesan, the sliced garlic, sea salt, black pepper, and rosemary if using.
Layer the gratin.
Arrange the potatoes in the prepared baking dish, overlapping slightly. Continue layering until all potatoes are used.
Add milk.
Pour the milk evenly over the potatoes, making sure they are mostly submerged. Gently press down to settle them.
Bake.
Bake for 1 hour. Remove from the oven, sprinkle the remaining Parmesan on top, and return to the oven for about 30 minutes, until the top is golden and the edges are bubbling and crusty.
Rest and serve.
Let the gratin sit for 10 to 15 minutes before serving to allow it to set. Serve warm.
