Potatoes au gratin

Every time I go to Cascal, a tapas place on Castro Street in downtown Mountain View I end up ordering the Potato Gratin and Sizzling Shrimp and each time I fall in love with the dishes all over again. And that led me to try the potato gratin at home which tasted great but the one at Cascal has a more rich and creamy texture. I have plans on trying the Sizzling Shrimp in the near future. Btw, if you are there at Cascal do not miss out on their Sangria. And if it’s a Friday or a Saturday you’ll love the live music (starts at 9.00 pm) for sure.

Ingredients:
Russet potatoes – 2 large (peeled and grated)
Half-and-half – 1 cup (you can use heavy cream for a richer, creamier taste)
Garlic – 1 (finely chopped)
Grated parmesan cheese – ½ cup (more, if you like)
Grated gruyere cheese – ¾ cup
Salt & Pepper – to taste

Procedure:
Preheat oven to 375F.

In a small sauce pan bring the half-and-half and garlic to a simmer.

Arrange a layer of the grated potatoes in a greased casserole or oven proof dish. Season with salt and pepper. Pour a little of the half-and-half and garlic mixture over the potatoes. Lightly top with grated parmesan and gruyere cheese. Repeat the process until all the potatoes are used. Press the layers firmly. For the topmost layer be generous with the cheese.

Bake uncovered for 45-50 minutes until the cheese forms a golden crust on top and the potatoes are cooked through.

Let sit for 10 minutes before serving.