Gratin Dauphinois À Lyon (Really Rich Potato Gratin!)

• 1 clove garlic, peeled and halved
• 3 cups whole milk
• 3 pounds (about 5) Idaho russet potatoes peeled & very thinly sliced
• 2 large eggs, lightly beaten
• 1 1/2 teaspoons sea salt
• freshly ground black pepper to taste
• 1 cup (3 ounces) grated Comte cheese
• 1/2 cup creme fraiche or heavy cream

1. Preheat the oven to 400 degrees F.
2. Rub the inside of an oval porcelain gratin dish (about 14 x 9 x 2 inches) with the garlic. Arrange the potatoes in an even layer in the dish.
3. Mix the milk, eggs and salt and pour over the potatoes. Sprinkle generously with pepper.
4. Bake: occasionally cutting the crust that forms on top and gently folding it into the potatoes, until the gratin is golden, about 55 minutes. (This step is very important.)
5. Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with creme fraiche. Return the dish to the oven and bake until the top is very crisp and golden, about 15 minutes.
6. Let rest for 10 minutes before serving with other festive dishes. We love this for Christmas dinner with Prime Rib or Roast Goose.

clove garlic, milk, potatoes, eggs, salt, freshly ground black pepper, comte cheese, creme fraiche

Taken from food52.com/recipes/14548-gratin-dauphinois-a-lyon-really-rich-potato-gratin (may not work)