Gratin Dauphinois

Ingredients

• 1 clove garlic, halved
• 1 Tbsp butter, softened
• 2½ lbs baking potatoes, peeled and very thinly sliced
• 3 C milk or half-and-half or a combination
  (suggest starting with 2 C half-and-half and 1 C milk)
  (use whatever proportion suits you depending on the richness you desire in the final product)
• 1 tsp salt
• ¼ tsp ground black pepper
• Pinch of freshly grated or ground nutmeg
• 1 C grated Gruyere or Fontinella cheese

Directions

Preheat the oven to 350 degrees F. Rub a 12-inch gratin dish or shallow 3-quart baking dish with the garlic. Let dry, then coat with the butter.

Combine potatoes, milk/half-and-half, salt, pepper, and nutmeg in a large saucepan or Dutch oven. Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes. Pour the mixture into the prepared dish. Press down on the top layer to submerge the potatoes. Sprinkle with the cheese. Bake until the top is golden and the potatoes are very tender, 45 minutes to 1 hour.