Creamy Scalloped Potatoes Baked with Garlic and Cheese

Preheat your oven to 180°C. Take one garlic clove, cut it in half, and rub the inside of a 2-liter baking dish with it. Then, generously butter the dish with the unsalted butter.

Peel the potatoes and slice them very thinly, about 2-3mm thick. A mandoline slicer is ideal for achieving uniform slices, which is key for even cooking.

In a large bowl, combine the heavy cream, the remaining two garlic cloves (minced), freshly grated nutmeg, salt, and black pepper. Stir this mixture well to combine all the flavors.

Arrange a single layer of potato slices in the prepared baking dish, overlapping them slightly. Sprinkle a portion of the grated Gruyère cheese over this layer. Repeat this layering of potatoes and cheese until all the potatoes are used, finishing with a layer of cheese.

Carefully pour the seasoned cream mixture evenly over the layered potatoes and cheese. Gently shake the dish to ensure the cream seeps down between all the potato slices.

Bake for 60-75 minutes, or until the potatoes are very tender when pierced with a knife and the top is beautifully golden brown and bubbly. If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil.

Once baked, remove the gratin from the oven and let it rest for 10-15 minutes before serving. This resting period allows the gratin to set properly, making it easier to serve and ensuring all the flavors meld beautifully.