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Stoney River Potatoes au Gratin

Source of Recipe


From "Southern Living Country Music's Greatest Eats"



List of Ingredients



• 2 teaspoons melted butter
  
• 2 teaspoons minced garlic
  
• 1 teaspoon kosher salt, divided
  
• 1 teaspoon freshly ground black pepper, divided
  
• 2 pounds small baking potatoes, peeled
  
• ¼ teaspoon ground nutmeg
  
• 4 ounces (1 cup) shredded Gruyère cheese
  
• 1â…“ cups heavy whipping cream
  






Instructions



1. Preheat oven to 350° F. Brush butter on bottom of an 11- x 7-inch baking dish. Sprinkle garlic, one-third of salt, and one-third of pepper in bottom of dish.
   
   
2. Thinly slice potatoes lengthwise. Arrange one-half the potatoes in dish, slightly overlapping each slice. Season potatoes with one-half of remaining salt, one-half of remaining pepper, one-half of nutmeg, and one-half of shredded cheese. Repeat layers, placing potatoes in the opposite direction, ending with cheese. Slowly pour on cream.
   
   
3. Bake at 350° for 1 hour.
   Reduce oven temperature to 250°, rotate dish, cover with aluminum foil, and bake 30 minutes or until potatoes are tender and golden. Remove dish to a wire rack; let stand 10 minutes before serving.
   
   
   Makes 4 to 6 servings