Potatoes Gratin

A casserole of creamy potatoes beneath a layer of bubbly cheese. Few things are more satisfying than a crusty gratin, straight from the oven. These are not your everyday potatoes - save this recipe for a special occasion! You could replace the half and half with whole milk for everyday meals.

5 tbsp. unsalted butter 2 cloves garlic, minced Kosher salt to taste 6 large waxy potatoes (such as red bliss) 2 cups half and half Freshly ground black pepper to taste Pinch of freshly grated nutmeg 1 cup grated cheese (Swiss, Provolone, Parmesan)
Heat oven to 400 degrees F.  Grease an 8-inch square baking dish or gratin dish with 1 tbsp. of the butter and set aside.  
Peel potatoes and rinse to remove any dirt from the skin.  Using a mandoline, slice potatoes into 1/8 - 1/4 inch rounds.
In a large saute pan, melt remaining 4 tbsp. butter.  Add sliced potatoes, garlic and half and half.  Season with salt pepper and nutmeg.  Cook stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 8-10 minutes.

Transfer the mixture to the prepared baking dish, smoothing the top.  Sprinkle the cheese over the gratin and bake until golden brown and bubbly, 15-20 minutes.  Let cool slightly before serving. Adapted from Saveur