Ingredients
The following ingredients have 4 Servings
- 3 pounds potatoes (such as yukon or russet, peeled and thinly sliced (about 1/4 inch thick))
- 1 tablespoon butter (softened)
- 2 1/2 cups heavy cream
- 1 /2 cups whole milk
- 1 tablespoon minced garlic
- 5 ounces Gruyère cheese (shredded)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon nutmeg
Instruction
- Put the peeled sliced potatoes in a bowl of cold water.
- Preheat the oven to 350°F with the rack in the middle position. Spread the butter across the bottom and up the sides of a 2-quart baking dish.
- Bring the cream, milk, and garlic to a simmer in a saucepan. Drain the potatoes well and lay a quarter of them in the baking dish. Set aside 2 ounces of the cheese.
- Scatter a quarter of the remaining cheese over the potatoes and top with a quarter each of the salt, pepper, paprika and nutmeg.
- Pour a quarter of the cream mixture over the potatoes to just cover. Repeat with the remaining ingredients to make a total of four layers.
- Cover with foil, set the baking dish on a rimmed baking sheet (just in case of spillover), and bake until tender and bubbly, 40 to 45 minutes.
- Increase the oven temperature to 400°F. Uncover the pan and top with the reserved 2 ounces cheese.
- Bake, uncovered, until the cheese is melted and light golden brown, about 15 minutes. Remove the dish from the oven and let rest for at least 15 minutes before serving.
- Serve hot and with almost anything you can imagine.
