Marlene Maurer • Lakewood, Colo.
March 18, 2008

2 Tbsp. Butter, unsalted, room temperature
3 lbs. Potatoes
1 Garlic clove, minced
1 1/4 c. Milk
1 c. Heavy cream
1 1/2 t. Salt
1/4 t. Nutmeg, freshly grated
1 Bay leaf, dried
Pepper
3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees.
Peel potatoes and slice into 1/8-inch thick rounds; set aside in a bowl of cold water.
In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf; bring to a simmer over medium heat.
Pour into a generously buttered 9-by-12-inch pan.
Discard bay leaf.
Drain potatoes and transfer to baking dish.
Using a large spoon, toss potatoes with milk mixture, pressing down gently to distribute the potato slices evenly.
Season with pepper.
Dot with butter, distributing evenly; sprinkle with cheese.
Bake for 45-50 minutes or until potatoes can be pierced with a fork and top is brown.