Ingredients
1 garlic clove, smashed
Butter, room temperature, for baking dish
3 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 1/2 cups heavy cream
Coarse salt and ground pepper
Ground nutmeg
Preparation
Preheat oven to 375 degrees. Rub a 2-quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly.
In a medium saucepan, combine cream, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and pinch of nutmeg; bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 to 45 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before serving.
