Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and 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.
sounds yummmy
Out of this world!!!
A perfectly DELICIOUS recipe... hard to please husband has declared! He'd like the topping a bit crispier... so reheating the leftovers, i'll leave it in a bit longer, i guess....
Tasty potato side dish! The only change I made was different cheese toppings and somewhat thicker potato slices hence a longer baking time. Getsalot, I baked this dish uncovered.
Really, really good. I was surprised at how good it was given how few ingredients it has. You can see my results here: http://marthaandme.wordpress.com/2010/04/08/warm-potato-salad-with-goat-...
Does anyone know if this dish is cooked covered or uncovered???
Delicious, best I have ever tasted. Didn't leave that overly full feeling so many potato casseroles do. We will be serving this at Easter and every chance we get!