Potato Gratin

Serves: 8

1 clove of garlic, peeled
1 teaspoon unsalted butter
1 small onion minced
4 large Idaho potatoes (about 2 pounds), peeled and thinly sliced
Salt and black pepper, to taste
2 cups half-and-half
1/2 cup milk

Preheat the oven to 350 degrees F. Rub a 9x13-inch-baking dish all over with garlic, then butter the dish. Place sliced potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook for 1 minute. Drain and pat dry. Place potatoes in a bowl and season generously with salt and pepper. Mix the half-and-half and milk together in a small bowl. Layer half of the potatoes in the baking dish. Cover with half of the liquid mixture. Repeat with remaining potatoes and liquid. Bake for 50 to 60 minutes, or until potatoes are tender and bubbly and golden on top.