Ingredients
- 1 Tablespoon unsalted butter
- 2 cloves of fresh garlic, smashed
- Grated nutmeg
- 1 egg
- 5 to 6 large Yukon gold potatoes (note: I used cold potatoes – don’t know if this helped someone told me to do this).
- 1 ½ cups of grated Gruyere Cheese and/or Swiss Cheese (or mix together both)
- 1 ½ cups of heavy cream
- ¾ cup milk
- Salt and pepper to taste
Preparation
Step 1
Grease ovenproof dish generously with butter and garlic mix all around bottom and sides of dish.
Peel potatoes and slice thinly into rounds. Line the bottom of the dish with a single layer of overlapping potato slices.
Sprinkle with salt, pepper and nutmeg (go very light on the nutmeg), and sprinkle some of the cheese. Repeat this process until you have used up half of all of the potato slices.
Combine cream, egg, and milk, stir well.
Pour this mixture over the potatoes, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly. Barely cover the potatoes.
Repeat layering with the rest of the potatoes then pour the rest of the cream sauce on top to barely cover the potatoes. Sprinkle with remaining salt and pepper.
Cook at 300 degrees, uncovered, for an hour and a half. Take out and sprinkle with remaining cheese. Bake 30 minutes longer. Till golden brown. Will remain creamy and warm in a low oven till served.
Another recipe called for 350 degrees, uncovered, for 45 to 50 minutes so just need to monitor them no matter which you choose.
Quick method: Place the prepared potatoes in the microwave and cook uncovered on medium high for 15 -20 minutes. Take out when you can push the blade of a sharp knife through the layers without feeling crunchy resistance. Now top the potatoes with the remaining grated cheese and move into oven and cook at 350 degrees for about 20 minutes. Until the top turns golden brown. (or keep in refrigerator after they are microwaved and cook for a little longer than 20 minutes at 350 degrees when ready to bake them).