Ingredients
3 pounds baking potatoes, such as Idaho Russets
1 quart whole milk
1 bouquet garni
freshly grated nutmeg to taste
sea salt to taste
2 tablespoons unsalted butter
1 cup heavy cream
2 cups freshly grated imported Gruyere
freshly ground white pepper to taste
1 plump fresh garlic clove, halved lengthwise
Preparation
Preheat the oven to 375'.
Peel and thinly slice potatoes. If desired, rinse the potatoes to rid of starch. Dry thoroughly in a thick towel.
In a large saucepan, combine potatoes, milk, bouquet garni, nutmeg, salt, and 1 tablespoon of the butter, and bring to a boil over moderately high heat. Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Reduce heat to moderate and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 minutes.
