Le Gratin Dauphinois

Ingredients

• 2
  
  pounds yukon gold potatoes
  
• 2
  
  ounces butter
  
• 1
  
  teaspoon minced garlic
  
• 
  
  nutmeg, freshly ground
  
• 
  
  kosher salt
  
• 
  
  black pepper, freshly ground
  
• 4
  
  ounces Gruyere cheese, grated
  
• 1/2
  
  pint heavy cream
  

Directions

1. Preheat the oven to 325 F. Using a mandoline slice the potatoes 1/8″ thick and soak in cold water for 1minute. Drain well. Mix the butter and garlic in a small bowl. Use a third to grease a shallow oven proof dish.
2. Spread a layer of potatoes over the bottom. Sprinkle lightly with the nutmeg, salt and pepper. Add a layer of cheese. Dot with half the remaining butter. Repeat layers with remaining potatoes, seasoning and cheese; ending with a layer of cheese on top. Pour the cream over the top and dot with remaining butter.
3. Bake in the oven for about 1 1/2 hours, until potatoes are creamy and golden.