prep time: tbd
cook time: tbd
servings: 6 - 8
1 1/2 tablespoons unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
2 pounds russet potatoes - peeled and sliced 1/8-inch thick
1 1/4 cups chicken broth
1/2 cup milk
1/4 teaspoon nutmeg
4 bay leaves
1/2 cup grated gruyere cheese
1. position a rack in the upper third of the oven and preheat to 425 degrees. generously brush a large skillet with butter, then rub with the garlic. heat the skillet over medium-high heat. add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. top again with salt and pepper. pour the broth and milk over the potatoes, add the nutmeg and bay leaves; simmer 3 minutes.
2. generously brush a shallow baking dish with butter and slide the potatoes into the dish. dot the potatoes with the cut-up butter and sprinkle with the gruyere. bake until golden, about 25 minutes. let rest 5 minutes before serving. discard the bay leaves.
- food network magazine, april 2011