Madame Laracine's Gratin Dauphinois (Madame Laracine's Potato Gratin)

• 3 pounds medium-sized russet potatoes, peeled and sliced very thinly
• 2 cups milk
• 2 cups water
• 3 cloves garlic, peeled and minced
• Sea salt to taste
• 3 bay leaves
• Freshly ground nutmeg and freshly ground black pepper to taste
• 1 cup creme fraiche or heavy cream
• 10 ounces Gruyere cheese, freshly grated

1. Preheat the oven to 375 degrees.
2. Place the potatoes in a large saucepan and cover with the milk and water.
3. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan.
4. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
5. Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish.
6. Sprinkle with nutmeg, pepper, half the cream and half the cheese.
7. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese.
8. (Discard the milk, water and herbs in which the potatoes were cooked.)
9. Bake until the gratin is crisp and golden on top, about one hour.
10. Serve immediately.

potatoes, milk, water, garlic, salt, bay leaves, freshly ground nutmeg, creme fraiche, gruyere cheese

Taken from cooking.nytimes.com/recipes/2736 (may not work)