2 Tbsp. butter

4 garlic cloves, peeled

2 cup milk

2 cup heavy cream

2 tsp. kosher salt, plus more to taste

3 lb. russet or Yukon gold potatoes 

Freshly ground pepper

3 cup Gruyère, shredded

Butter a 2-quart casserole dish or enamel-coated cast-iron skillet.

In a large saucepan over medium-high heat, combine milk, cream, salt, and garlic. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove garlic and discard.

Preheat oven to 350 degrees. Peel and rinse the potatoes. Pat dry with a paper towel, then cut into 1/8-inch-thick slices.

Overlap the potatoes in a circular pattern to cover the bottom of the dish. Top with 1/4 cup of the milk mixture, a few grinds of pepper, a sprinkle of salt, and 3/4 cup cheese. Repeat process, reserving 1/2 cup of the cheese, until layers are 1/2 inch from the top of the dish. Pour additional milk mixture up to top of potatoes. Top with the reserved cheese.

Place the dish on a foil-lined baking sheet and bake until casserole is bubbling, cheese is brown, and a knife easily pierces the potatoes, 30 to 45 minutes. Remove from oven and let cool for 10 to 12 minutes before serving.

10 Tbsp. butter, plus more for baking dish

1 6-oz. package wild rice

10 oz. baguette, or sourdough bread, cubed

1 onion, chopped

3 celery ribs, chopped

3 garlic cloves, chopped

1/4 cup parsley, chopped

2 Tbsp. sage, chopped

1 Tbsp. thyme, chopped

Kosher salt

black pepper

1 cup roasted walnuts, chopped

2 cup chicken stock

1 cup dried apricots, chopped

Preheat oven to 375 degrees F. Butter a 3-quart baking dish.

Cook rice according to package directions. Toast bread on a baking sheet until dry, 12 to 14 minutes.

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until softened 8 to 10 minutes. Add apricots, parsley, sage, and thyme and cook, stirring, until fragrant, 1 to 2 minutes. Season with salt and pepper.

Stir in rice, bread, and walnuts. Stir in stock until moistened. Transfer to prepared baking dish. Bake until golden, 35 to 40 minutes.