| | Directions | | Heat oven to 325 degrees. In a large non-stick saucepan, combine sliced potatoes and milk, and place over medium high heat. Bring to a slow boil, then reduce heat to low, cover and simmer until potatoes just begin to get tender, about 5 minutes.Meanwhile, grate the cheese and set aside. Place a strainer over a large bowl and drain the potatoes, reserving the milk (this should be thick). If the potatoes have absorbed more than one cup of milk, you must add enough milk to bring the reserved milk to 2 cups. Add minced garlic. Rub a 3-1/2 quart casserole with garlic cloves and butter. Arrange 1/2 the potatoes in the casserole and add some of the milk (and or cream). Season with salt, pepper and nutmeg. Repeat with remaining potatoes and milk. Sprinkle the grated cheese over the top.Bake until the cheese has turned brown and the milk has reduced and thickened, approximately 1-1/2 hours. |
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| Ingredients | | - |  | 3 pounds potatoes, sliced paper thin |
| - | | 1 clove garlic |
| - | | 3 tablespoons minced garlic |
| - | | 3 tablespoons Unsalted butter, room temperature |
| - | | 3 cups milk |
| - | | 1 cup Heavy cream (Optional) |
| - | | 1/2 pound Gruyere cheese or Smoked Gouda cheese |
| - | | Salt |
| - | | Freshly ground pepper |
| - | | Nutmeg |
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