Gratin Dauphinois

• 4 slices thick-cut bacon, cut into lardons (see page 179)
• 1 1/2 to 2 pounds russet potatoes
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, finely chopped
• Coarse salt and freshly ground black pepper
• 1 1/2 cups whole milk, plus more if needed
• 1 cup heavy cream, plus more if needed
• Pinch of freshly grated nutmeg
• 1/2 cup grated Gruyere cheese (about 2 ounces)

1. Preheat the oven to 350F.
2. Line a plate with paper towels.
3. Line a baking sheet with a silicone baking sheet, parchment paper, or aluminum foil to protect the baking sheet from spills and make for easy cleanup.
4. Heat a skillet over medium heat and cook the bacon until brown and crispy, 5 to 7 minutes.
5. Remove the bacon to the prepared plate, reserving the rendered fat.
6. Brush an ovenproof gratin dish with some of the rendered bacon fat.
7. Save the remaining fat for another use or discard.
8. Peel the potatoes and, preferably using a mandoline, slice them 1/8 inch thick.
9. Or, using a chefs knife, carefully slice the potatoes thinly and evenly.
10. Arrange the potatoes in the dish in overlapping layers, seasoning with the reserved bacon, thyme, garlic, and salt and pepper as you go.
11. Place the gratin on the prepared baking sheet.
12. Combine the milk, heavy cream, and nutmeg in a medium heavy-bottomed pot.
13. Bring to a gentle simmer over medium heat.
14. Pour over the gratin.
15. Sprinkle the cheese over the top.
16. Bake until the potatoes are tender and deep golden brown, and the edges are bubbling, about 1 hour.
17. (If the gratin starts to brown too deeply, cover with aluminum foil.)
18. Let cool slightly, about 10 minutes, before serving.

bacon, russet potatoes, thyme, clove garlic, salt, milk, heavy cream, nutmeg, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/gratin-dauphinois-380389 (may not work)