By John Edward Young, Correspondent
2 pounds boiling potatoes, peeled and thinly sliced.
1-1/2 cups heavy cream
2 cups milk
2 small garlic cloves, minced to purée
1/2 teaspoon salt
1/2 teaspoon white pepper
Pinch of nutmeg
Butter
1/2 cup grated Swiss or Gruy'ere cheese
Preheat oven to 400 degrees F.
Place sliced potatoes in large saucepan. Add cream, milk, puréed garlic, salt, pepper, and nutmeg and bring slowly to boil stiring to prevent sticking.
Pour mixture into large buttered baking dish. Top with grated cheese and bake until nicely browned and potatoes are tender, about 1 hour. Let dish cool for 15 minutes before serving.
