Pommes Dauphinoise

Categories: Vegetables- Potatoes

Ingredients

• 2 cups heavy cream
• 1 clove garlic, smashed
• 2 lbs. russet potatoes, peeled, sliced into 1/8-inch thick rounds
• Salt as needed
• Ground black pepper as needed
• Small pinch nutmeg
• 1 lb. gruyere cheese, shredded, divided use
• Parmesan cheese as needed

Directions

1. Heat oven to 350 degrees. Grease a large baking dish with oil or butter.
2. Heat cream and garlic to a simmer in a heavy-bottomed saucepan.
3. Layer half the potatoes in the bottom of the prepared baking dish, and season with salt, pepper and a very small dusting of nutmeg.
4. Sprinkle half the gruyere over the potatoes.
5. Construct a second layer with remaining potatoes and gruyere and season with salt, pepper and nutmeg. Discard the garlic from the heated cream. Pour the cream over the potatoes and cheese.
6. Bake, covered 30 to 45 minutes, or until potatoes are tender.
7. When potatoes are tender, uncover, sprinkle with parmesan, increase oven temperature to 450 degrees and bake until top browns, 5 to 10 minutes more. Sere immediately, or cool and refrigerate up to 5 days. To reheat, cut into squares and bake in a 425 degree oven on a parchment-covered sheet pan until warmed through, about 10 minutes.

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