rich and creamy potatoes au gratin

Ingredients

• Servings: 8
• 3 pounds yukon gold potatoes, peeled and very thinly sliced
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 cup heavy cream, divided
• freshly ground black pepper to taste
• freshly grated nutmeg to taste
• 2 cups freshly shredded gruyere cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. with a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the gruyere cheese the mixture. top with the remaining potatoes; sprinkle again with black pepper and nutmeg. pour on the remaining cream, and sprinkle with remaining gruyere cheese.
• bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.