from Southern Living Magazine
Wonderful with ham!
- 2 Cups heavy cream (Or 1 cup heavy cream, 1 cup milk.)
- 1 3/4 tsp. salt
- 1 garlic clove, pressed
- 1/4 tsp ground nutmeg
- 3 lb russet potatoes, peeled and thinly sliced
- 2 cups freshly grated Gruyere cheese
- 2 TBSP freshly grated parmesan
Preheat oven to 350.
Place a single layer of potatoes in a buttered 13 X 9 inch baking dish.
Pour 1/4 cup of the cream mixture over the potatoes, sprinkle with 1/4 cup Gruyere cheese.
Repeat 7 times.
Top with parmesan.
Bake for 45 minutes until potatoes are golden brown and cooked through.
Cool for ten minutes.
** Delicious! Mine needed more than 45 minutes. Leave yourself extra time incase potatoes are not cooked through- check for doneness by inserting a fork- it should glide in very easily.
** 2 cups of cream is rich, I prefer half and half, or 1 cup of milk, 1 of cream.