Potatoes Dauphinoise

Ingredients

• 2 lbs potatoes
• 1 cup heavy cream
• 1/2 cup milk
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 tbsp chopped fresh chives
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Butter a 9x13 inch baking dish.
3. Peel and thinly slice the potatoes. You can use a mandoline for even slices.
4. Arrange the potato slices in the baking dish, overlapping them slightly.
5. In a bowl, whisk together the heavy cream, milk, minced garlic, Parmesan cheese, salt, and pepper.
6. Pour the cream mixture over the potatoes, making sure to coat them evenly.
7. Sprinkle the chopped chives over the top.
8. In a separate bowl, whisk together the heavy cream, milk, egg, Parmesan cheese, salt, and pepper.
9. Pour the egg mixture over the potatoes.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown.
12. Let cool slightly before serving.