Servings: 4Prep Time: 15 minutes Cook Time: 60 to 75 minutes
1 bay leaf
1 cup milk
4 T unsalted butter, divided use
salt to taste
freshly ground pepper to taste.
nutmeg to taste (I use 1/4 t)
1 cup heavy cream
1 pound potatoes, peeled and sliced thin
1 clove of garlic cut in half
2/3 cup grated swiss cheese.
Boil milk with bay leaf in saucepan. Take care it does not boil over. Preheat oven to 325 degrees. Add 3 T butter, salt, pepper, nutmeg,cream, and potatoes to the hot milk. Simmer, stirring often with a wood spoon to separate potatoes. Cook 20 minutes or until tender. Remove from heat. Grease an au gratin dish or cassarole dish with remaining 1 T of butter. Rub dish with cut piece of garlic. Pour in potato mixture and sprinkle with grated swiss cheese. Bake for 40 to 50 minutes. If surface of potato mixture is not browned to your satisfaction, place under broiler for about 3 minutes. Let cool 5 minutes before serving.
Submitted by: squeegee1 on March 23, 2012