2 Tbl. butter
2 Lbs. potatoes (peeled and thinly sliced)
1 Onion (chopped)
3 Cloves of fresh garlic
salt and pepper to taste
1 1/2 Cup of Gruyere (or other favorite) cheese
3/4 Cup of white wine
1/3 Cup of chicken broth or stock
1 Cup heavy cream
Preheat oven to 350º and then butter a 9x13 baking dish, or use a shallow au gratin dish.
Pull heavy cream out of the fridge so that it is room temperature when you pour it over the potatoes.
Mix wine and broth together.
Grate cheese and set aside.
Toss potatoes, onion, and garlic together and then salt and pepper.
Put about 1/3 of the potatoes and onion in the dish.
Sprinkle half of the cheese over them, and then repeat to use up all of the potatoes, sprinkling the remaining cheese on top.
Pour the wine and broth mixture over the top.
Cover with aluminum foil and bake for about 55 minutes.
Remove the foil and bake for about another 20 (or until potatoes are tender).
After about 1 hour and 15 minutes, pour the heavy cream over the top and bake for another 15 minutes or until browned on top.
*Your cooking time will depend on the thickness of your potatoes and the size of your pan. If you feel like there is too much liquid with the wine and broth mix (It should come up about 3/4 of the way), then don't use it all. Alternately, you can skip the step where you bake it for 20 minutes before the cream. You could just wait until they are tender, put the cream on top and brown it from there. Either way, they will taste great.