Ingredients
1/4 cup salted butter
1 garlic clove
Salt and pepper to taste
Salt and pepper to taste
1/2 teaspoon freshly grated nutmeg
3/4 cup heavy cream
4 cups whole milk
1/4 pound Gruyère cheese
3 1/2 pound potatoes, peeled
Step by step
Attach slicing disc to KitchenAid®7-Cup Food Processor. Slice potatoes. Remove from work bowl and set aside. Turn disc over to shredding side and attach to food processor. Shred cheese on low speed. Remove from bowl and set aside.
Heat milk to a simmer in a large pot over medium heat. Add 3/4 of cheese, cream, nutmeg, salt and pepper and stir well. Add potatoes and stir well. Cover and simmer for 20 minutes.
Preheat oven to 350°F. Rub the interior of a baking dish with garlic, then butter generously. Transfer potato mixture to baking dish. Sprinkle remaining Gruyère cheese and dot with butter. Bake in preheated oven for 1 hour, or until potatoes are tender and top has browned and crusted. Cool slightly before serving.