Simple Scalloped Potatoes

• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 2 pounds russet potatoes, peeled and sliced 1/8-inch thick
• Kosher salt and freshly ground pepper
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup skim milk
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/2 cup grated gruyere cheese (about 2 ounces)

1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic.
2. Heat the skillet over medium-high heat.
3. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top.
4. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
5. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
6. Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired.
7. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
8. Dot the potatoes with the cut-up butter and sprinkle with the gruyere.
9. Bake until golden, about 25 minutes.
10. Let rest 5 minutes before serving.
11. Discard the bay leaves.
12. Photograph courtesy Anna Williams

unsalted butter, clove garlic, russet potatoes, kosher salt, chicken broth, milk, freshly grated nutmeg, bay leaves, gruyere cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/simple-scalloped-potatoes-recipe.html (may not work)