2 1/2 pounds potatoes, starchy, russet or gold
2 cups milk
1 tablespoon butter
2 –3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/2 cup heavy cream
6 oz shredded Gruyere cheese
1. Preheat the oven to 375 degrees.
2. Peel the potatoes and slice them 1/8 inch thick, by hand, or with a food processor. Do not wash the slices.
3. Combine the potato slices, milk, butter, garlic, salt, nutmeg, and pepper in a large saucepan and bring to a boil over medium heat, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.
4. Pour the potato mixture into a gratin dish. Place the dish on a baking sheet and bake for 1 hour until most of the liquid is absorbed. Potatoes should be almost tender.
5. Pour cream on top and top with Gruyere cheese. Return to oven for 20 to 30 minutes until cheese is browned.
6. Let the potatoes rest for 20 to 30 minutes before serving.
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836