Adapted from Patricia Wells
3 pounds baking potatoes
1 quart whole milk
Bouquet garni: a few parsley stems, celery leaves, sprigs of thyme and green part of a leek (tie together with cotton twine)
A few grates of fresh nutmeg
Salt to taste
2 tablespoons butter
1 cup heavy cream
2 cups Gruyère cheese
Ground white pepper to taste
Large garlic clove, cut in half lengthwise
Preheat oven to 375º. Grease large baking dish with one tablespoon of the butter. Rub bottom of dish with garlic.
Peel and thinly slice potatoes.
In large saucepan, combine potatoes, milk, bouquet garni, nutmeg, salt and one tablespoon butter. Bring to boil and stir. Reduce heat and simmer about 10 minutes, till potatoes are tender.
In a medium bowl, combine 1/2 cup of cream and 1 cup of the cheese. Stir to combine. Set aside.
Using a slotted spoon, carefully put half the potatoes in the bottom of the baking dish. Sprinkle with pepper and the other 1/2 cup of cream and 1 cup of cheese. Cover with the rest of the potatoes. Sprinkle with more pepper and reserved cheese topping.
Bake for about an hour or till the top looks golden.