Ingredients
2 lbs Russet potatoes peeled and thinly sliced (about 1/8 inch thick)
1 cup heavy cream
1 cup whole milk
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 1/2 cups grated Gruyere cheese or a combination of Gruyere and Parmesan for added flavor
Butter for greasing the baking dish
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Butter a 9×13 inch baking dish or similar.
Prepare the Potatoes:
Peel the potatoes and slice them thinly, using a mandoline slicer for uniform thickness if possible.
Simmer the Cream:
In a large saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Bring the mixture to a simmer over medium heat. Add the sliced potatoes to the saucepan, ensuring they are submerged. Let them simmer gently for about 10 minutes, stirring occasionally, until the potatoes have started to soften.
Layer the Potatoes:
Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them out evenly. Sprinkle half of the grated cheese over the potatoes. Repeat with the remaining potatoes and cheese, creating layers.
Add Cream:
Pour the remaining cream mixture from the saucepan over the layered potatoes and cheese in the baking dish.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Rest and Serve:
Let the Potatoes au Gratin rest for about 10 minutes before serving. This allows the layers to set and makes it easier to serve.
