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Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 cups heavy cream
- 4 cloves of garlic, peeled
- Pinch of ground nutmeg
- 1 tsp salt
- 1/4 teaspoon freshly ground pepper
- 2 large Idaho potatoes (about 1 1/2 pounds)
- 1 cup grated Gruyere cheese
Preparation
Step 1
Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish.
Place cream, garlic, nutmeg, salt and pepper in a sauce pan and bring to a boil. Strain through a colander to remove garlic cloves.
Peel potatoes. Using a mandoline or slicer, slice potatoes about 1/6 inch thick. Place a single layer of potatoes in the buttered pan. Sprinkle some of the cheese evenly over the potatoes. Pour some of the cream mixture over the cheese. Repeat layering process.
Cover pan with aluminum foil and bake 45 - 50 minutes or until golden brown. Remove from oven and let sit to firm up for at least 1 hour. Cut into portions in the pan and return to the oven for 20 minutes or until hot. Serve immediately.