This has to be one of my favorite side dishes. I make it all the time, sometimes in a casserole and sometimes in individual serving dishes.
There are many reasons why I make this so often. The first reason is that I like to say it –“Potato Gratin”. I think that it sounds kind of fancy. But, it is Au gratin Potatoes (back from the ’80s) updated by the Gruyere cheese. The second reason is that one of the best things about it is that it can be made ahead of time and reheated easily. The third reason is that it is delicious!! I can eat a ton of it. (I said that I can, not that I do.) There is just something about potatoes (my favorite food), whipping cream, and heavenly melted cheese.
3 pounds of Yukon Gold potatoes, peeled and sliced
3 cloves garlic, smashed
4 cups heavy whipping cream
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
freshly ground pepper
8 ounces grated Gruyere cheese
Heat oven to 350 degrees. Place potatoes and smashed garlic in heavy, large pot. Add cream, nutmeg, salt, and pepper. Heat all ingredients until simmering. Do not boil.
Pour potato mixture into an lightly greased baking pan. Top with cheese.
Bake for 40 minutes or until browned and bubbly.
(To make ahead of time—-make the entire dish up to placing in the oven and refrigerate overnight. The next day, bring the dish to room temperature. Heat in oven at 200 degrees for 15 minutes. Increase temperature to 350 and cook for 25-30 minutes.)