Ingredients
5tablespoons unsalted butter
1to 2 garlic cloves
Salt
6large waxy potatoes (about 2 1/2 pounds), such as red bliss, peeled and sliced about 1/8-inch thick
2cups half-and-half
Freshly ground black pepper
Fresh nutmeg
1cup grated Gruyère
Preparation
Preheat oven to 400 degrees. Rub the inside of an 8-by-8-inch baking dish with 1tablespoon of the butter. Smash the garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste. Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons butter (cut into 1/2-inch pieces) in a pot; stir. Season with salt and pepper and grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8 to 10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. Taste and adjust the seasoning as you like.
Transfer the mixture to the prepared dish; smooth the top as much as possible. At this point you can hold the dish until you’re ready to bake, even overnight in the refrigerator. Cover the gratin with Gruyère and bake until deeply golden brown, about 20 to 30 minutes (longer if chilled overnight). Let the gratin cool and set a little before serving. Serves 6.
Per serving: 422 calories; 26 g fat (16 g saturated fat; 55 percent calories from fat); 38 g carbohydrates; 3 g sugar; 77 mg cholesterol; 297 mg sodium;11g protein; 3 g fiber.
