DAUPHINOISE POTATOES

Ingredients

• 1 tablespoon unsalted butter, room temperature
• 2 1/2 pounds Yukon Gold potatoes
• 2 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 garlic clove smashed
• 1 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 4 ounces Gruyere cheese
• 1/8 teaspoon freshly ground nutmeg

Instructions

1. Preheat oven to 400 degrees.
2. Spread butter across the sides and bottom of 2 quart baking dish.
3. Peel potatoes and slice 1/8 thick, preferably with a mandoline slicer.  Place potatoes in a large bowl of cold water then drain thoroughly.
4. Bring heavy cream, milk, and garlic to a simmer in a large wide saucepan.
5. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes,
6. Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese.
7. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover.
8. Sprinkle with remaining cheese, place on a rimmed baking sheet.
9. Bake until bubbly and golden brown on top, 40-45 minutes.
10. Grate nutmeg over top just before serving.
11. Allow 10-15 minutes for potatoes to rest before serving.

By KathyMillerTime
Martha Stewart