Recipe from: Doug and Kim Borror
To Die For Potatoes
1 large clove garlic, minced
1 shallot, chopped
½ teaspoon crushed red pepper
3 tablespoons butter
1 cup half and half
1 cup whipping cream
¾ cup milk
2 tsp salt
2 ½ pounds red potatoes, unpeeled and cut into 1/8 inch slices
1 cup shredded Gruyere cheese
¼ cup Parmesan cheese
Sauté garlic, shallot and crushed red pepper in butter in a Dutch oven for 2 minutes. Add milk, half & half, whipping cream and salt, stirring well. Add the sliced potatoes – bring to a boil over medium heat, stirring occasionally. Stir in Gruyere and Parmesan cheese and immediately spoon into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 350 for 45 minutes or until bubbly and golden brown. Let stand 30 minutes before serving. Serves 8-10.