Ingredients:

  • 2 lbs (900g) starchy potatoes (such as Russets or Yukon Gold)
  • 2 cups (480ml) heavy cream
  • 1 cup (100g) grated Gruyère cheese
  • 2-3 cloves garlic, minced
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) ground nutmeg
  • Unsalted butter (for greasing the dish)

Instructions:

  1. Preheat Oven to 350°F (175°C).
  2. Prepare Baking Dish: Grease the baking dish with unsalted butter.
  3. Slice Potatoes: Peel and thinly slice the potatoes into even rounds (1/8 inch thick).
  4. Mix Cream and Seasonings: In a mixing bowl, whisk together heavy cream, minced garlic, salt, pepper, and nutmeg.
  5. Layer Potatoes: Place half of the sliced potatoes in the bottom of the baking dish, overlapping slightly.
  6. Add Cream Mixture: Pour half of the cream mixture over the potatoes.
  7. Add Cheese: Sprinkle half of the Gruyère cheese over the cream.
  8. Repeat Layers: Layer the remaining potatoes, pour over the rest of the cream, and top with the remaining cheese.
  9. Bake: Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes or until golden brown and bubbling.
  10. Cool Slightly: Allow to sit for 10 minutes before serving.