Gratin Dauphinois

• 1 clove garlic, halved
• 4 tablespoons unsalted butter
• 6 medium potatoes (about 2 1/2 pounds)
• Salt and freshly ground pepper to taste
• A few gratings of nutmeg
• 1 1/2 cups grated Gruyere cheese
• 2 cups milk or cream

1. Preheat the oven to 375 degrees.
2. Rub the garlic around in a 9-by-12-inch shallow fireproof baking dish, then smear the dish with 2 tablespoons of the butter.
3. Peel the potatoes, and slice them 1/8 inch thick.
4. Keep them in cold water until ready to use.
5. Dry the potatoes well, and then layer half of them on the bottom of the dish, season with salt and pepper, grate some nutmeg on top, and then scatter half the grated cheese over all.
6. Arrange a second layer of potatoes on top, season again with salt, pepper, and nutmeg, and scatter the remaining cheese on top.
7. Heat the milk or cream, and pour over the potatoes, barely to cover them.
8. Dot with the remaining butter.
9. Heat the pan on top of the stove until it comes to a boil.
10. Bake in the oven for 45 minutes, or until the milk has been completely absorbed, the potatoes are tender when tested with a knife, and the top is nicely browned.

clove garlic, unsalted butter, potatoes, salt, nutmeg, gruyere cheese, milk

Taken from www.epicurious.com/recipes/food/views/gratin-dauphinois-374069 (may not work)