I love potatoes any way they can be served ... from the lowly french fry to this luxuriously rich presentation. They are the world’s most perfect vegetable!
1 tablespoon of butter
2 - 3 pounds of potatoes, thinly sliced on a mandoline
2 ½ cups of cream
1 ½ cups of milk
6 cloves of garlic, smashed and minced thoroughly
Salt and pepper
6 ounces of grated parmesan or gruyere cheese
Pinch of freshly grated nutmeg
Preheat the oven to 400 degrees. Smear the butter in a casserole dish covering all sides and bottom.
Slice the potatoes and place then in a bowl of cold water.
Heat the cream, milk, garlic, salt, pepper, and nutmeg in a saucepan until it is just simmering and warmed through.
Drain the potatoes and dry them thoroughly. Arrange ½ of the potatoes in the casserole dish.
Spoon ½ of the warm milk mixture over the potatoes.
Top with the remaining potatoes and milk mixture.
Spread the cheese on top. Cover with foil.
Bake with the foil on for about 30 minutes. Remove the foil and bake an additional 20-30 minutes, or until the potatoes and tender and the top is golden brown.
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