Potatoes Au Gratin

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 2 1/2 lbs Russet or yukon gold potatoes

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Salt

• Dairy

  • 4 oz Gruyere
  • 3 cups Heavy cream

Found on gonnawantseconds.com

Ingredients

• 2 1/2 Pounds Russet or Yukon Gold Potatoes
• 1 Garlic Clove, Cut In Half
• 3 Cups Heavy Cream
• 1/4 Teaspoon Nutmeg, Freshly Grated
• 1 1/2 Teaspoons Salt
• 1/2 Teaspoon Black Pepper, Freshly Cracked
• 4-5 Ounces Gruyere, Shredded

Directions

• 1. Preheat oven to 350 degrees. 2. Rub the inside of a 2 1/2--3 quart baking dish with the cut side of the garlic. 3. Using a Mandoline or food processor, slice the potatoes 1/8 inch thick and place in a large mixing bowl. 4. In a saucepan, heat the heavy cream, nutmeg, salt and pepper over medium heat until bubbles form around the edge. Pour warm cream over potatoes and using a large spoon to mix well and use your hands to separate the potatoes to make sure all the slices are coated with the cream. Transfer the mixture to the prepared baking dish. Gently push down the potatoes and pour all of the cream from the mixing bowl over the potatoes. Evenly cover the top with the shredded Gruyere. Place baking dish on a rimmed baking pan and bake in preheated oven for a about 1 hour and 15 minutes or until the potatoes in the center of the baking dish are fork tender and the top is brown.