Ingredients

The following ingredients have 9 Servings
  • 1 1/2 tbsp. unsalted butter (cut into pieces, plus more for brushing)
  • 1/2 clove garlic
  • 2 lbs. russet potatoes (peeled and sliced 1/8 in thick)
  • Kosher salt and freshly ground pepper
  • 1 3/4 c. low-sodium chicken broth
  • 1/2 c. skim milk
  • 1/4 tsp. freshly grated nutmeg
  • 4 fresh bay leaves
  • 1/2 c. grated gruyere cheese (about 2 ounces)

Instruction

  • Position rack in the upper third of the oven and preheat to 425.
  • Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat.
  • Add half of the potatoes, sprinkle with 3/4 tsp. salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 tsp. salt, and pepper to taste.
  • Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
  • Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
  • Dot the potatoes with the cut-up butter and sprinkle with gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before servings. Discard the bay leaves.