Creamy Potato-Gruyere Gratin - cooking recipe

Ingredients

1 teaspoon butter
1 clove garlic, peeled and split in half
3 cups heavy cream
1/8 teaspoon freshly grated nutmeg
1 1/2 teaspoons kosher salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
4 medium idaho potatoes (2 pounds)
2 1/2 cups finely grated gruyere cheese (1/2 pound)

Preparation

Preheat the oven to 350 degrees F.
Lightly butter a 10-cup gratin dish.
Rub the dish with both halves of the cut garlic clove.
Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
Peel the potatoes and slice them paper-thin on a mandoline.
As you work, place the potato slices in the bowl with the cream and seasonings.
Add the gruyere and combine thoroughly.
Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.