From Martha Stewart Living January 2010 Issue
2½ pounds Yukon Gold potatoes (Russets would work fine)
1 garlic clove, halved
1½ cups heavy cream
1 cup whole milk (I used 1%)
¼ tsp freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated, about 1 cup (looking online, you will find that there are substitutes, like swiss, etc)
Preheat oven to 375°. Peel potatoes, and place in a bowl of water
to prevent discolorng. Rub inside of a 9-by-12-inch oval baking
dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1½
teaspoons salt in a medium saucepan over medium heat until bubbles form
around edge. Season with pepper. Remove from heat.
Meanwhile slice potatoes ⅛ inch thick; transfer to a bowl. Pour
warm cream mixture over top. Mix well, using your hands to
separate and coat potatoes, then transfer to prepared dish.
Gently push potatoes down, and pour cream mixture from bowl over
top. Sprinkle with Gruyere. Bake (with a baking sheet
placed on the rack below to catch drips) until potatoes are fork tender
and top is bubbling and brown, about 1 hour and 15 minutes.
Sandy fixed this for the 26 Dec 2009 Family Christmas Dinner.... A pretty good dish