Potatoes Dauphinoise (Dangerously yummy)

These should come with a caveat--once you start eating them, you can not STOP.
 

2 lb. Russet Potatoes-sliced on a mandolin as thin as possible.

1 very large garlic clove-crushed.

1 cup cream and 1 cup milk.

1/2 teaspoon black pepper and 1 teaspoon salt.

20 passes of a fresh nutmeg on a grater.

1 cup Gruyere Cheese--split in half.

 

 

Peel and slice the potatoes--do not rinse them. The starch helps to thicken the sauce.

Place all of the ingredients except the Cheese, into a large saucepan.

Over a low/moderate heat, cook the potatoes for about 15 minutes--STIR all the time. Add half of the Cheese, remove from the heat and let cool for about 30 minutes.

Take a baking dish, either line with foil or parchment paper.

Once the potatoes have cooled enough to enable you to handle them, place them in layers on the baking dish.

Place in a 350' oven. Cook for about 25 minutes-check how they are progressing. Turn the baking dish and continue to cook till golden brown.

Remove from the oven. The potatoes can be served almost immediately--BUT-- if you are preparing these for a dinner party, they can be cooked ahead of time. Once cooled, they can be cut into desired shapes and reheated at 300' for 10-15 just before serving.

This should make enough to feed 6-8 people, or 4 porkers.