Pommes Duchesse Gratin

• 3 lb russet (baking) potatoes
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 garlic clove, minced
• 3 large eggs
• 1 1/4 teaspoons salt
• 1/4 teaspoon white pepper
• 3/4 teaspoon freshly grated nutmeg
• a potato ricer or a food mill fitted with medium disk

1. Put oven rack in middle position and preheat oven to 400u0b0F.
2. Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.
3. When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.
4. Heat cream with butter and garlic in a 3-quart heavy saucepan over moderately low heat until hot, then stir into potatoes. Beat in eggs 1 at a time with a fork until blended, then stir in salt, white pepper, and nutmeg. Spoon mixture into a buttered 2-quart (10-inch) round or oval shallow gratin or casserole dish. Bake until top is puffed and golden, 30 to 40 minutes.

russet, heavy cream, unsalted butter, garlic, eggs, salt, white pepper, nutmeg, potato ricer

Taken from www.epicurious.com/recipes/food/views/pommes-duchesse-gratin-236658 (may not work)