My sister just forwarded this recipe with rave reviews.  I thought it was worth sharing, as it sounds like the perfect accompaniment to a nice Christmas roast beef or filet mignon. Of course after reading through it, my first thoughts are – ANYTHING would be good with cheese, cream and butter! Anyhow, if your heart will so allow, you may want to consider this:

1 garlic clove

2 lbs (or more) russet potatoes, peeled and very thinly sliced (I do all of the potatoes first and then put them in a large bowl with cold water.  When ready to use, drain them and dry on kitchen towels before layering into dish)

1 cup freshly grated French or Swiss Gruyere cheese

1 cup heavy cream

Salt (I used Kosher salt)

Preheat oven to 350.

Thoroughly rub a shallow 6 cup porcelain gratin dish with the garlic.  Rub about 1 T. butter in the bottom and up the sides of dish.

Layer half of the potatoes into dish.  Sprinkle with half of the cheese and then half of the cream and sprinkle with salt. (I actually did three layers, and sprinkled about ½ cup cheese and ½ cup cream with each layer) Add another layer using rest of the ingredients.

Bake, uncovered, until the gratin is crisp and golden on top, from 50 to 60 minutes.

I’m willing to give it a try!