The Upper Crust Potato Gratin

• 3 pounds baking potatoes, such as Idaho Russets
• 1 quart whole milk
• 1 bouquet garni
• freshly grated nutmeg to taste
• sea salt to taste
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 cups freshly grated imported Gruyere
• freshly ground white pepper to taste
• 1 plump fresh garlic clove, halved lengthwise

1. Preheat the oven to 375'.
2. Peel and thinly slice potatoes. If desired, rinse the potatoes to rid of starch. Dry thoroughly in a thick towel.
3. In a large saucepan, combine potatoes, milk, bouquet garni, nutmeg, salt, and 1 tablespoon of the butter, and bring to a boil over moderately high heat. Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Reduce heat to moderate and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 minutes.

baking potatoes, milk, bouquet garni, nutmeg, salt, unsalted butter, heavy cream, gruyere, freshly ground white pepper, garlic

Taken from www.epicurious.com/recipes/member/views/the-upper-crust-potato-gratin-51991231 (may not work)