Ingredients: |
Ingredients: 1 quart milk
3 large garlic cloves, smashed
salt and pepper, to taste
freshly grated nutmeg, to taste
8 med potatoes
unsalted butter for buttering the gratin dish
1 1/2 cups grated Gruyere or other Swiss cheese
1- 1/2 pints heavy cream
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Directions: |
Directions:Place the milk and garlic in a large, heavy saucepan. Season with salt, pepper and a little nutmeg. Bring to a boil and simmer for 15 min.
Preheat oven to 450 degrees. peel the potatoes and slice thinly on a slicer. Place potato slices in hot simmering milk and cook very gently for 10 minutes or so, or just until the potatoes begin to soften. Immediately drain the potatoes in a colander(reserve the milk for other use, if desired) Butter an oval gratin dish that measures about 12 inches long and 10 inches wide. Place half the potato slices in the dish, neatly arranged making sure to sprinkle each layer with a little salt pepper and nutmeg. When half the potatoes are placed, cover with half the grated cheese, Place the second half of the potato slices, again seasoning with the salt, pepper and nutmeg. Top with the remaining cheese, evenly spread. Pour cream over and around the potatoes. Cover loosely with a lid or aluminum foil and place in preheated oven. Cook for about 45 min, or until the cream has cooked away. Remove lid, Place gratin briefly under broiler until brown and bubbly. Serve immediately. |
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