French Potato Gratin

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 3  large baking potatoes, peeled
• 1  garlic clove
• 1  tablespoon butter
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄8 teaspoon ground nutmeg
• 1⁄2 cup  shredded swiss cheese or 1⁄2 cup  jarlsberg cheese
• 1 1⁄2 cups half-and-half or 1 1⁄2 cups heavy cream

Directions

1. Preheat oven to 350°.
2. Slice the potatoes thinly and rinse with cold water to prevent browning.
3. Crush the garlic and work it into the butter.
4. Spread over the bottom and sides of a shallow 1 1/2 quart casserole or gratin dish.
5. Arrange potato slices neatly in overlapping rows in the buttered casserole.
6. Sprinkle with the salt, pepper, nutmeg, and half the cheese.
7. In a small saucepan, heat the half-and-half to boiling; pour over the potato mixture in the casserole; sprinkle with the remaining cheese.
8. Bake, uncovered, for 45 minutes to 1 hour, or until the potatoes are browned and very tender.