- 1 tablespoon butter
- 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (about 1/8-inch thick)
- 3 cups half and half
- 2 cloves garlic, smashed
- salt and pepper to taste
- 1 pinch ground nutmeg, or to taste
- 3/4 cup shredded Gruyere cheese
- Preheat oven to 400 degrees F (200 degrees C). Grease a 3-quart baking dish with 1 tablespoon butter.
- Combine potatoes, half and half, garlic, salt, pepper, and nutmeg in a saucepan over medium-high heat. Cook, stirring continuously, until the mixture comes to a boil.
- Transfer potato mixture to the prepared baking dish. Remove garlic cloves and discard. Shake the pan to evenly distribute. Sprinkle with grated cheese.
- Bake in the preheated oven until the cheese is golden brown and melted, and the potatoes are tender, about 40 minutes. A paring knife inserted into the center should easily pierce a potato. Allow to sit for 15 minutes before serving.