Potato au Gratin 11/01 #597

Categories:
casserole, potato

1 lb yukon Gold potatoes; peeled & sliced
1 1/2 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1 dash nutmeg
1 clove garlic; chopped
1/2 cup gruyere cheese; shredded

Preheat oven to 400°F . Slice potatoes into 1/8" slices(no thicker). Put the potatoes in a large heavy based saucepan and add the cream salt, pepper, nutmeg, and garlic. Cook the mixture over medium high heat until the cream is boiling, stirring occasionally (very gently). Pour the mixture into a 1 1/2 quart baking dish. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese. Bake in the hot oven until the top is a deep golden brown, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Dont worry if the dish look too liquidy at this point, it will set up as it cools a bit. Before serving let the potatoes cool for about fifteen minutes.

Yield: 4 servings