Ingredients
- 2 tbsp salted butter, plus more for greasing
- 1 pound fresh jumbo lump crabmeat, drained
- 9 cloves garlic, minced, divided
- 1 tbsp sea salt
- 1/2 tsp ground black pepper
- 3 pounds red potatoes, scrubbed and cut into 1/4-inch slices (about 7 large potatoes)
- 1/2 cup finely sliced green onions, divided
- 6 cups grated monterey jack (about 1½ pounds), divided
- 1 cup heavy cream
Directions
- Preheat the oven to 350°F. Grease a 9- by 13-inch baking dish with butter and set aside.
- Melt the butter over high heat in a medium skillet. Add the crab and all but 1 tsp of the garlic and sauté until the garlic is fragrant, about 2 minutes. Remove from the heat.
- Mix together the reserved garlic with the salt and pepper.
- To assemble the gratin, arrange an even layer of potatoes in the prepared baking dish. Top evenly with 1/2 tsp of the garlic-salt mixture, 1½ tbsp of the green onion, 1 cup of the crab mixture and 1½ cups of the cheese. Repeat the layers twice more, and then do a final layer of just potatoes, garlic-salt mix, green onions and cheese. Pour the heavy cream around the edges of the pan and cover it tightly with foil.
- Bake for 1 hour 15 minutes, uncover, and bake for 20 minutes more, until the top layer is golden and gooey.