Ingredients
- 1 clove glarlic, cut in half
- 2 tbsp (30 g) butter, softened
- 5 large potatoes, peeled
- 3/4 tsp (3.5 g) salt
- 1/4 tsp (1.2 g) pepper
- 1 1/2 cups (150 g) Gruyère, grated
- 2 eggs
- 1 cup (250 mL) whipping cream
- 1 cup (250 mL) milk or half & half cream
- 1/4 tsp (0.25 g) nutmeg
- 2 tbsp (30 mL) melted butter
Steps
- Preheat the oven to 325 F (165 C).
- Rub a 6-cup (1.5 L) oval gratin dish with the garlic halves. Toss out the garlic. Coat the dish with the softened butter.
- Thinly slice the potatoes lengthwise. Soak the potatoes in cold water for 5 minutes. Drain and pat with paper towel.
- Place one-third of the potatoes in the dish, overlapping. Sprinkle with a third of the salt and pepper, as well as with 1/3 cup (35 g) of the cheese.
- Repeat Step 4 and finish with a layer of potato.
- Beat the eggs with the cream and milk. Pour over the potatoes.
- Season with the remaining salt and pepper. Sprinkle the remaining cheese, nutmeg and melted butter.
- Cover with aluminum foil and bake for 45 minutes. Remove the foil. Bake for another 30 minutes or until the potatoes are tender and the top is crisp and golden.
- Let stand for 5 minutes.
