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Ingredients

freshly ground black pepper to taste

freshly grated nutmeg to taste

3 cloves garlic, minced

3 pounds Yukon Gold potatoes, peeled and very thinly sliced

2 cups freshly shredded Gruyere cheese, divided

3/4 teaspoon salt

1 cup heavy cream, divided

Steps

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.

Step 3

Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.

Step 4

Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.