Directions:
- Preheat Oven & Prepare Dish:
- Preheat the oven to 400°F with the rack positioned in the middle.
- Spread the butter across the bottom and sides of a 2-quart baking dish to prevent sticking.
- Prepare Potatoes:
- Peel the potatoes and slice them into 1/8-inch thick rounds.
- Place the potato slices in a large bowl of cold water to prevent browning, and drain them thoroughly before cooking.
- Simmer Cream & Milk:
- In a large, wide saucepan, bring heavy cream, whole milk, and the smashed garlic clove to a simmer over medium heat.
- In a large, wide saucepan, bring heavy cream, whole milk, and the smashed garlic clove to a simmer over medium heat.
- Cook Potatoes:
- Add the potato slices to the cream mixture, along with salt and white pepper.
- Continue simmering, stirring occasionally, until the potatoes are tender (about 20 minutes). The cream will thicken slightly during this time.
- Layer in Baking Dish:
- Using a slotted spoon, transfer half of the cooked potatoes to the prepared baking dish.
- Sprinkle with half of the grated Gruyère cheese.
- Finish Layering:
- Add the remaining potato slices and pour enough of the cream mixture over them to just cover the potatoes.
- Sprinkle the remaining cheese on top.
- Bake:
- Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbly.
- Serve:
- Just before serving, grate fresh nutmeg over the top for a final burst of flavor.
Tips for Success:
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