Potatoes are fantastic on their own - but combine them with cheese and cream and you've got a whole different story. I love potato gratin for the crunchy cheese layer on top and the creamy (and still cheesy!) layers hidden underneath. It gave me great satisfaction to pull this out of the oven to reveal a golden layer of cheese and potato... and suddenly all the pain from grating cheese and slicing potatoes with a knife disappeared.
I've tried a couple of different gratin recipes and this is the one that has been most consistently successful with just the right amount of cream and milk to be absorbed by the potatoes in the cooking process. This means that you don't get a puddle of liquid left at the bottom after you take the layers of potatoes out and instead you have nice creamy sauce to go with the potatoes. Delish!
