1 quart milk 3 garlic cloves, crushed Salt & fresh ground pepper to taste Pinch of nutmeg 8 medium potatoes 1-1/2 cups Gruyere, grated 1-1/2 pints cream
Preheat oven to 450 degrees F.
Butter a gratin dish or 10"x12" baking dish.
In a heavy, large saucepan bring milk and garlic to a boil. Season to taste with salt, pepper and nutmeg; reduce heat and simmer for 15 minutes.
Peel and thinly slice potatoes and place them in the simmering milk for 10 minutes or until they have softened; drain.
Add half of the potatoes to baking prepared dish and sprinkle with salt, pepper and a little nutmeg. Cover with half of the cheese and then the remaining potatoes; sprinkling again with salt, pepper and nutmeg. Top with remaining cheese and pour cream over all.
Cover dish loosely with foil and bake for 45 minutes. Remove foil and continue to bake until cream cooks away. Place briefly under broiler to brown and serve immediately.