2 lb. Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
3/4 cup finely shredded Gruyère ***If you can not find this cheese, use shredded Swiss cheese
Preheat the oven to 400 degrees F.
Carefully cut the potatoes into very thin slices, 1/8-inch maximum. Use a very sharp knife or mandolin.
Put the potatoes in a large saucepan. Add the next 5 ingredients (not the cheese). Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
Right after the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish.You can remove the garlic cloves if you like (I leave
them in). Make sure the potatoes have settled into the baking dish evenly. Shake it around if necessary. Evenly sprinkle the cheese over the top of the potato mixture.
Bake until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife,
about 40 minutes. Remove from the oven. The liquid will settle after the dish rests. Let rest for about 15 minutes. Serve warm or at room