Adapted from entertainment with Beth- no fuss Friendsgiving; servings 8
| Large Russet potatoes | 4 |
| Heavy cream | 3/2 cup |
| Milk | 3/2 cup |
| Salt | 2 tsp |
| Garlic cloves | 4 |
| Grated Gruyere cheese | 7/4 cup |
Slice potatoes
Mince garlic
Mix heavy cream, milk, and salt in a measuring cup
Preheat oven to 325 F
Place one single layer of potatoes, add 1/4 cup of cheese and sprinkle 1/8 tsp of the garlic
Repeat stuff (shoutout to Bo) till all potatoes are used
Pour the cream and milk mixture on top and make sure it is well distributed in all the nooks and crannies
Top with the remaining 1/2 cup cheese
Bake for 1 hr and 30 mins (cover with foil to cook if cheese starts to brown)
When store it in the fridge, allow cooling completely. To rewarm, heat covered for 30 mins in 375 F, then remove foil and heat for another 10-15 mins
