Dauphinoise Potatoes

Directions:

1. Preheat Oven & Prepare Dish:
   • Preheat the oven to 400°F with the rack positioned in the middle.
   • Spread the butter across the bottom and sides of a 2-quart baking dish to prevent sticking.
2. Prepare Potatoes:
   • Peel the potatoes and slice them into 1/8-inch thick rounds.
   • Place the potato slices in a large bowl of cold water to prevent browning, and drain them thoroughly before cooking.
     
3. Simmer Cream & Milk:
   • In a large, wide saucepan, bring heavy cream, whole milk, and the smashed garlic clove to a simmer over medium heat.
     
4. Cook Potatoes:
   • Add the potato slices to the cream mixture, along with salt and white pepper.
   • Continue simmering, stirring occasionally, until the potatoes are tender (about 20 minutes). The cream will thicken slightly during this time.
     
5. Layer in Baking Dish:
   • Using a slotted spoon, transfer half of the cooked potatoes to the prepared baking dish.
   • Sprinkle with half of the grated Gruyère cheese.
     
6. Finish Layering:
   • Add the remaining potato slices and pour enough of the cream mixture over them to just cover the potatoes.
   • Sprinkle the remaining cheese on top.
7. Bake:
   • Place the baking dish on a rimmed baking sheet to catch any drips and bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbly.
8. Serve:
   • Just before serving, grate fresh nutmeg over the top for a final burst of flavor.

Tips for Success:

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