Preheat oven to 375 degrees. Slice the potatoes into coins between 1/8 and 1/4-inch thick. In a large sauce pot combine the potatoes, milk, a little nutmeg, salt and 1 1/2 tablespoons raw butter. Bring to a boil over moderate heat, stirring occasionally to keep potatoes from sticking to the bottom and scorching. Lower heat and cook another 10 minutes or less until potatoes are tender, but not falling apart. Check the potatoes as soon as the milk boils, as they may be ready before you expect. Remove potatoes from the hot milk. Rub the bottom of the gratin dish with the garlic and the remaining butter. Transfer half the potatoes to the baking dish, sprinkle with very little nutmeg, pepper, half the cheese and cream. Top with remaining potatoes the top potatoes with the remaining cheese and cream. Bake 45 minutes covered then remove cover and bake about another 15 minutes until they are crisp and golden on top.;
Tools You May Need
Recipe courtesy of Janos Wilder, Janos Restaurant, Tucson, AZ
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.