GRATIN DAUPHINOIS

2 1/2 pounds boiling potatoes, such as Yukon Gold
3 1/2 cups half-and-half
2 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely grated Gruyère

Put a rack in the middle of the oven and heat the oven to 400 degrees F. Generously butter a 2 1/2 - to 3-quart gratin dish or other shallow baking dish.

Peel the potatoes. Cut them crosswise into one-sixteenth-inch-thick slices with a slicer (Use a mandoline or other adjustable-blade slicer). Transfer them to a 4-quart heavy saucepan. Add the half-and-half, garlic, salt and pepper and bring just to a boil over moderate heat.

Pour the potato mixture into the buttered dish, distributing the potatoes evenly. Sprinkle nutmeg and cheese evenly over the top.

Bake until the potatoes are tender and the top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving. (The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350-degree F oven.)

Servings: 8
Source: The Gourmet Cookbook