Potato and Fontina Gratin

1 garlic clove, crushed
1 tbsp unsalted butter, softened
4 lbs russet potatoes, peeled and ends trimmed
2 cups heavy cream
1 cup freshly grated Parmagiano-Reggiano
Kosher salt and freshly ground white pepper
1/2 cup grated Fontina

1. Preheat oven to 275 degrees.

2. Rub bottom and sides of 2-quart gratin dish or 3-inch-deep casserole with crushed garlic clove. Let dish stand for several minutes so that the oil from the garlic becomes tacky, then rub bottom and sides of dish with butter. Set aside.

3. Using a mandoline, slice potatoes lengthwise into slices about 1/8 inch thick. Place slices in large bowl with the cream. Layer one-third of the slices in baking dish in slightly overlapping fashion. Top with 1/3 cup of grated Parmagiano, a drizzle of cream from the bowl, and a pinch each of salt and pepper. Continue layering so that you have three layers total, finishing with Parmagiano and salt and pepper.

4. Cover dish with foil and bake for 2 hours.

5. Uncover potatoes, top with grated Fontina, and bake for 45 minutes to 1 hour more, until potatoes are very tender and the top is brown and bubbly.

4 to 6 servings

from Frank Stitt's Bottega Favorita