Rich and Creamy Potatoes au Gratin

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and very thinly sliced
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 cup heavy cream, divided
• freshly ground black pepper to taste
• freshly grated nutmeg to taste
• 2 cups freshly shredded Gruyere cheese, divided

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.

3. 3

   Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.

4. 4

   Bake in the preheated oven until cheese is golden brown on top, about 1 hour.