Classic Potato Gratin

Directions

1. 1
   Heat the oven to 400°F.
2. 2
   Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
3. 3
   Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
4. 4
   Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
5. 5
   When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
6. 6
   baking dish.
7. 7
   If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
8. 8
   Shake the dish to let the slices settle and then sprinkle the cheese on top.
9. 9
   Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
10. 10
    Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
11. 11
    Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
12. 12
    Note: This is also great for breakfast, barely re-warmed in the microwave.