Potato Gratin

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel the potatoes and slice them thinly, about 1/8 inch thick. Place the sliced potatoes in a bowl of cold water to prevent browning.

3. 3

   Mince the garlic clove finely.

4. 4

   In a saucepan over medium heat, combine the heavy cream, minced garlic, a pinch of salt, and a pinch of nutmeg. Bring to a simmer and then remove from heat.

5. 5

   Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.

6. 6

   Layer half of the potato slices in a greased baking dish, slightly overlapping them. Pour half of the warm cream mixture over the potatoes and sprinkle with half of the grated Gruyère cheese.

7. 7

   Repeat with the remaining potato slices, cream mixture, and Gruyère cheese.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

9. 9

   Remove the foil and continue to bake for another 30 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.

10. 10

    Let the gratin rest for a few minutes before serving.