Luxe French Potatoes

• 4 pounds Yukon Gold potatoes, peeled, cut into 1 1/2" pieces
• Kosher salt
• 4 garlic cloves, forced through a press or finely chopped
• 2 cups heavy cream
• 1/2 cup (1 stick) unsalted butter
• 3/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon freshly ground white pepper
• 3/4 pound Gruyere, coarsely grated (about 4 cups)
• 1/2 pound fresh mozzarella, coarsely grated (about 1 1/2 cups)
• A 4-quart gratin or casserole dish; a potato ricer or food mill; a pastry bag fitted with a 3/4-inch star tip

1. Place rack in middle of oven and preheat to 350u0b0F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
2. Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
3. Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
4. Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyere and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
5. Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

potatoes, kosher salt, garlic, heavy cream, butter, nutmeg, freshly ground white pepper, gruyuere, mozzarella, gratin

Taken from www.epicurious.com/recipes/food/views/luxe-french-potatoes (may not work)