Potato Gratin

• 5 lb. potatoes, Russet or Yukon Gold
• 2-3 cups heavy cream
• 1 cup sour cream
• Salt, freshly ground pepper and freshly ground nutmeg to taste
• 1 - 2 cups grated cheese such as Emmentaler or Gruyere or any cheese you like
• 1-2 cloves of garlic

1. For this amount of gratin, a 9x13 inch, buttered pan is a good choice. Peel the potatoes and slice ~2mm thick.
2. Line up the potatoes in rows across the back of the pan, not flat in the bottom. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice.
3. Salt each layer a little bit. When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
4. Fill the pan one half to two thirds with the sauce made of the cream, sour cream, salt, pepper, nutmeg and grounded garlic and pour over the potatoes.
5. Bake in a heated oven (375u0b0F) for 45 min, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.

potatoes, heavy cream, sour cream, salt, grated cheese, garlic

Taken from www.epicurious.com/recipes/member/views/potato-gratin-51528201 (may not work)