Creamy Potato-Gruyere Gratin

• 1 teaspoon butter
• 1 clove garlic, peeled and split in half
• 3 cups heavy cream
• 1/8 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon cayenne
• 4 medium idaho potatoes (2 pounds)
• 2 1/2 cups finely grated gruyere cheese (1/2 pound)

1. Preheat the oven to 350 degrees F.
2. Lightly butter a 10-cup gratin dish.
3. Rub the dish with both halves of the cut garlic clove.
4. Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
5. Peel the potatoes and slice them paper-thin on a mandoline.
6. As you work, place the potato slices in the bowl with the cream and seasonings.
7. Add the gruyere and combine thoroughly.
8. Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
9. Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
10. Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.

butter, clove garlic, heavy cream, nutmeg, kosher salt, white pepper, cayenne, idaho potatoes, gruyere cheese

Taken from www.food.com/recipe/creamy-potato-gruyere-gratin-84116 (may not work)