INGREDIENTS 1.5 Kg. of Yukon potatoes – peeled and sliced thinly – (I use a Mandoline slicer for consistency. They should be about 1/2 in.thick) 1 large garlic clove, minced 1 1/4 Cups Milk 1 Cup Heavy cream 1 1/2 Teaspoon Salt 1/4 Teaspoon freshly grated nutmeg 1 Bay leaf Ground Pepper to taste 85 Gr. Grated Gruyere Cheese
INSTRUCTIONS Preheat your oven to 180 degrees Celsius, with the rack in the centre. Generously butter a 22 X 30 cm glass baking dish. Peel potatoes, and slice into 1/2 cm thick and place the slices in a bowl of cold water as you go to prevent discoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, cook for 5 minutes and pour into prepared baking dish. Discard the bay leaf. Drain the potatoes in a colander, and transfer to your baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper and sprinkle with the grated cheese. Place in oven; bake until potatoes can be pierced with a knife and the top is brown, about 40 minutes. Let the potatoes rest for about 10 minutes – The potatoes will absorb all the liquid and they won’t be runny when you serve them. I use a cookie cutter and serve a round of potatoes for each guest. Of course, you don’t discard the trimmings… and keep them for the following day.