Potatoes Dauphinoise

Serves 8 to 10

3-4      Pounds Yukon Gold Potatoes, Peeled and Thinly Sliced

1          Tablespoon Smashed Roasted Garlic

2          Cups Heavy Cream

16       Ounces Gruyere Cheese, Shredded

1          Teaspoon Freshly Grated Nutmeg

2          Teaspoons Course Sea Salt

1          Teaspoon Freshly Ground Black Pepper

Preheat oven to 375°F with rack in the center.

Spray a 9×12 inch glass or ceramic baking dish with PAM original cooking spray.

In a large bowl combine the garlic, cream, 12 ounces of the cheese, the nutmeg, salt and pepper. Add the sliced potatoes and toss all together. Carefully transfer to the prepared baking dish distributing the potatoes evenly. Sprinkle the rest of the cheese evenly over the top of the potato mixture.

Cover the dish loosely with parchment paper and foil. Bake for 45 minutes. Remove the paper and foil and continue to bake until the top is a little crusty and golden brown, about 20 minutes longer.

Test to see if the potatoes are done by inserting a thin bladed knife into the center. The potatoes are done when there is no resistance when inserting the knife.

Remove from the oven and let stand 20 minutes before serving.