Potato gratin recipe

★Ingredients

2 pounds (about 1 kg) potatoes, thinly sliced (Yukon Gold or Russet work well)

2 cups heavy cream

2 cloves garlic, minced

1 teaspoon salt

1 cup whole milk

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg (optional)

1 1/2 cups grated Gruyère cheese (or a mix of Gruyère and Parmesan)

2 tablespoons unsalted butter, cut into small pieces

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★Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare the Potatoes:
   Peel and thinly slice the potatoes. You can use a mandoline for even slices.
3. Heat the Cream Mixture:
   In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg (if using). Heat over medium heat until it just starts to simmer. Remove from heat.
4. Layer the Potatoes:
   Butter a baking dish (about 9×13 inches or 3 quarts). Arrange a layer of potato slices in the bottom of the dish, slightly overlapping each other. Pour a bit of the cream mixture over the potatoes, then sprinkle with some of the grated cheese. Repeat these layers until all the potatoes, cream, and cheese are used up, finishing with a layer of cheese on top.
5. Bake:
   Dot the top layer with the pieces of butter. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Rest and Serve:
   Let the gratin rest for about 10 minutes before serving. This will help it set and make it easier to slice.

Enjoy!