Ingredients

Instructions

  1. Heat the oven to 400°F.
  2. Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
  3. Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
  4. Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
  5. When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
  6. baking dish.
  7. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
  8. Shake the dish to let the slices settle and then sprinkle the cheese on top.
  9. Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
  10. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
  11. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
  12. Note: This is also great for breakfast, barely re-warmed in the microwave.