Gratin dauphinoise
Instructions:
- 2 tablespoons unsalted butter, room temperature, plus more for the baking dish
- 3 pounds (8 to 10 small) Yukon Gold potatoes
- 1 large garlic clove, minced
- 1 1/ 4cups milk
- 1 cup heavy cream
- 1 1/ 2 teaspoons coarse salt
- 1/ 4 teaspoon freshly grated nutmeg
- 1 dried bay leaf
- Freshly ground pepper
- 3 ounces Gruyere cheese, finely grated (about 1 cup)
- Preheat the oven to 400ï€ F, with the rack in the center. Generously butter a 9 x 12-inch glass baking dish. Peel the potatoes, and slice into 1/ 8-inchthick rounds. Place the slices in a bowl of cold water as you go to prevent discoloration.
- In a medium saucepan, combine the garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into the prepared baking dish. Discard the bay leaf.
- Drain the potatoes in a colander, and transfer to the baking dish. Using a large spoon, toss the potatoes with the milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over the entire surface; sprinkle with the cheese.
- Place in the oven; bake until the potatoes can be pierced with a fork and the top is brown, 45 to 50 minutes. Serve immediately.