Potato Gratin With Gruyère

• 3 pounds russet potatoes peeled and sliced
• 2 cups grated Gruyere cheese
• 2 cups heavy whipping cream
• 1 - 2 sprigs rosemary
• 4-5 minced garlic cloves
• 1 - 1 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• pinch of ground red pepper

1. Spread potatoes in a buttered 11x7-inch baking dish, layering alternately with grated Gruyere. Combine heavy whipping cream, rosemary, garlic, salt, white pepper, nutmeg, and red pepper in a saucepan and bring to a simmer; pour over potatoes. Sprinkle with additional salt & pepper to taste. Cover with foil; bake at 425u0b0F for 35 minutes. Remove foil & bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.

gruyuere cheese, heavy whipping cream, ground white pepper, freshly grated nutmeg, upinch of ground red pepper

Taken from www.epicurious.com/recipes/member/views/potato-gratin-with-gruyere-50064504 (may not work)