Unsalted butter, for baking dish
cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
pounds Yukon gold potatoes, peeled and thinly sliced into rounds
cups coarsely grated Gruyere cheese (about 6 ounces)
1. Preheat oven to 350. Butter a 9 inch square baking dish and set aside. 2. Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. 3. Arrange one third of potatoes in buttered dish, overlapping slices. Sprinkle with one third of the cheese. Repeat two more times with remaining potatoes and cheese (end with cheese layer).Pour cream mixture over the top. Gently shake dish back and forth to distribute evenly. 4. Cover with foil, bake 30 minutes. Remove foil, bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.