Potato and Gruyere Gratin

2 T unsalted butter
2 C milk
1.5 C heavy cream
2 t nutmeg
6 large garlic cloves, minced
1 C breadcrumbs
6 oz Gruyere, shredded
3 lb. potatoes, sliced 1/8″ thick
1.5 T salt
1/2 t pepper

Preheat oven to 350° F.  Butter a 9×13 inch casserole.  In a 5-quart pot bring the milk, cream, nutmeg and garlic to a boil over medium-high heat.  Reduce heat to medium-low and simmer five minutes, allowing flavors to infuse.  Meanwhile, melt butter in a bowl, add breadcrumbs and Gruyere and toss together.

Add potatoes to the milk mixture, raise heat to medium-high and return to a boil.  Carefully transfer potato mixture to the prepared casserole.  Use just enough liquid to fill casserole, but not so much that the contents rise.  Scatter breadcrumb mixture over the top and bake about 45 minutes, or until potatoes are tender and the topping is golden brown.  Let rest for 15 minutes before serving.

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