Gratin Of Potatoes And Cheese

One of the greatest mistakes made by those who deny the perseverance of the saints is in focusing on the strength of our will to rebel rather than the strength of God’s commitment to preserve us in faith. Do you actually believe that in His infinite wisdom and love and kindness and grace that He cannot figure out a way to overcome whatever rebellious tendencies you might have and keep you safe in His arms? Do you actually believe that you are able to outsmart Divine Omniscience?

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Garlic, Vegetables	8	Servings

INGREDIENTS

2		Lg. Cloves Garlic *
		Salt & Pepper To Taste
2	pt	Whipping Cream
4		Lg. Idaho Potatoes **
2	c	Grated Gruyere Cheese

INSTRUCTIONS

Garlic cloves should be peeled and split. **   Potatoes should be
peeled and sliced paper-thin.  (Slice at the last minute so that they
do not darken; do not soak in cold water).  Preheat the oven to 325
degrees F.  Rub the bottom and sides of a  gratin dish with the cut
sides of the garlic.  Leave the garlic in  the dish. Cover with a layer
of potatoes.  Sprinkle with some salt  and freshly ground pepper and
cheese.  Pour some cream over the whole  thing.  Repeat until all the
potatoes, cream, and cheese are used.  Place the pan, uncovered in the
oven.  (Put a baking sheet underneath  to catch spills.) Bake for 1
hour or more, until the top is browned  and the cream has cooked down
to a thick sauce.  During the first 1/2  hour of cooking, use a broad
spatula to push the top layers of  potatoes into the cream every once
in a while. Serve hot, at room  temerature or cold.  From the "Garlic"
cookbook, by Sue Kreitzman, as posted to The Cook  BBS.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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