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Gratin
Dauphinois
| 1 clove garlic, halved
2 c whipping cream 2 c milk 1 t ground nutmeg salt and pepper to taste 3½ pounds russet potatoes, peeled, thinly sliced 1 c cheddar cheese, grated Rub garlic over inside of 13x9 inch baking dish. Place garlic in saucepan. Add cream, milk and nutmeg to saucepan; bring to simmer. Arrange potato slices in 1 layer in dish.
Season with salt and pepper. Repeat layering with remaining potatoes, seasoning
each layer with salt and pepper. Pour cream mixture over potatoes. Sprinkle
with cheese. Bake at 375° F. until potatoes are tender and top is deep
golden, about 1 hour 45 minutes. Serves 8.
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