Ingredients

serves 4 to 6

　　2 tablespoons unsalted butter, room temperature, plus more for the baking dish

　　3 pounds (8 to 10 small) Yukon Gold potatoes

　　1 large garlic clove, minced

　　1 1/4 cups milk

　　1 cup heavy cream

　　1 1/2 teaspoons coarse salt

　　1/4 teaspoon freshly grated nutmeg

　　1 dried bay leaf

　　Freshly ground pepper

　　3 ounces Gruyère cheese, finely grated (about 1 cup)

　　

Step 1

Preheat the oven to 400°F, with the rack in the center. Generously butter a 9 × 12-inch glass baking dish. Peel the potatoes, and slice into 1/8-inch-thick rounds. Place the slices in a bowl of cold water as you go to prevent discoloration.

　　

Step 2

In a medium saucepan, combine the garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into the prepared baking dish. Discard the bay leaf.

　　

Step 3

Drain the potatoes in a colander, and transfer to the baking dish. Using a large spoon, toss the potatoes with the milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over the entire surface; sprinkle with the cheese.

　　

Step 4

Place in the oven; bake until the potatoes can be pierced with a fork and the top is brown, 45 to 50 minutes. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.