Gratin Dauphinois

• 1 garlic clove, halved
• 1 tablespoon butter, softened
• 2 1/2 lbs baking potatoes, peeled and very thinly sliced
• 2 cups half-and-half
• 1 cup milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon fresh nutmeg, grated
• 1 cup gruyere cheese, grated

1. Preheat oven to 350 degrees Fahrenheit.
2. Rub a 12-inch gratin dish or a shallow 3-quart baking dish with the garlic.
3. Let dry, then coat with the softened butter.
4. In a large saucepan or dutch oven, combine the potatoes, half and half, milk, salt, pepper, and nutmeg.
5. Bring the mixture to a gentle boil over medium heat, then cook and stir until the liquid thickens slightly, about 5 minutes.
6. Pour the mixture into the prepared dish; press down on the top layer to submerge the potatoes.
7. Sprinkle the top with the grated Gruyere cheese.
8. Bake until the top is golden and the potatoes are tender, about 45 minutes to an hour.

garlic, butter, baking potatoes, milk, salt, ground black pepper, fresh nutmeg, gruyere cheese

Taken from www.food.com/recipe/gratin-dauphinois-342870 (may not work)