GRATIN DAUPHINOISE

Gratin Dauphinoise image

Yield serves 4 to 6

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature, plus more for the baking dish
3 pounds (8 to 10 small) Yukon Gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyère cheese, finely grated (about 1 cup)

Steps:

Preheat the oven to 400°F, with the rack in the center. Generously butter a 9 × 12-inch glass baking dish. Peel the potatoes, and slice into 1/8-inch-thick rounds. Place the slices in a bowl of cold water as you go to prevent discoloration.
In a medium saucepan, combine the garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into the prepared baking dish. Discard the bay leaf.
Drain the potatoes in a colander, and transfer to the baking dish. Using a large spoon, toss the potatoes with the milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over the entire surface; sprinkle with the cheese.
Place in the oven; bake until the potatoes can be pierced with a fork and the top is brown, 45 to 50 minutes. Serve immediately.