Potatoes au gratin

Prep Time 15 mins

Cook Time 1 hr

1 large garlic clove - halved
1 shallot, cut in half pierce with a toothpick to keep together
1 tbsp softened butter
2 lbs of potatoes, peeled or cleaned see notes in article for the recommended type
2 cups of 10% cream or half & Half
1 tsp salt
1/2 tsp fresh ground pepper
a pinch of ground nutmeg
2 cups of grated cheese (gruyère or comté or Maréchat)

Rub a cast iron pan or gratin dish of about 10 inches with half a clove of garlic. When dry, butter the inside of the dish.
In a large saucepan, combine: sliced potatoes, half a clove of garlic, the shallot, the combination of milk and cream or 10% cream, salt, pepper and nutmeg. Bring to a simmer, reduce the heat a little and simmer for 5-10 minutes, no more.
Remove the shallot and the garlic clove. Transfer the mixture to your prepared cast iron pan. Here, you have two options:
1- Press well so that the potatoes are covered with the cream.
2- For a more rustic look (such as the one you see here) and crunchy bits, layer the slices of potatoes vertically (like Hasselback potatoes) until you've filled up the pan with potatoes. Then transfer the cream mixture.
Top with cheese and bake. Cook for about 35-50 minutes until the gratin is nicely browned and the potatoes are well cooked.
Let rest for about 10-15 minutes, while your guests join the table. Bon appétit!