6 Yukon Gold potatoes, peeled and cut into 1/4-inch slices
2 cups cream
5 garlic cloves, slightly crushed
1 sprig thyme
1 sprig parsley
1 sprig rosemary
salt and white pepper
freshly ground nutmeg, just a whiff
1 Tbsp. Butter
4 oz. Grated Gruyere cheese
Serves 4
Preheat oven to 340 degrees. Place the potatoes in the large pot and add the cream, 4 of the garlic cloves and the herbs. Season with salt, white pepper and nutmeg. Bring to a boil, then reduce to a simmer.
After 10 minutes of simmering, remove from the heat and discard the garlic and herbs.
Use the remaining garlic clove to rub around the inside of a baking dish. Butter the inside of the baking dish as well so that it is evenly coated.
Transfer the potatoes and cream to the gratin dish and sprinkle the top with Gruyere cheese. Cook in the oven for 40 minutes, or until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 10 minutes before serving.
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