2½ lb. Idaho potatoes ( about 6)
2 cloves garlic, peeled
2 cups milk
1 cup heavy cream
salt and pepper
freshly grated nutmeg
1 cup grated gruyere or Swiss cheese
Preheat oven to 375 degrees. Peel the potatoes and cut them into slices about one-twelfth of an inch thick. As they are sliced, drop them into cold water. Drain. There should be six or seven cups. Rub an oval baking dish with a peeled clove of garlic and butter. Crush both cloves of garlic lightly and add them to a saucepan. Add the milk, cream, salt, pepper and nutmeg to the saucepan and bring to a boil. Strain this mixture over the potatoes. Discard the garlic. Sprinkle the top with the grated cheese. Place in the oven over a baking sheet to catch any droppings. Bake for about one hour or until the potatoes are tender and cheese is golden.