Potato

Classic Potato Gratin
1 large clove garlic, peeled and smashed
1 tablespoon butter, softened
2 ¼ cups half and half
1 ¼ tsp. Salt
ground black pepper.
Pinch ground ( freshly) nutmeg
Pinch cayenne pepper ( optional)
2 pounds Russet potatoes, peeled and sliced 1/8 inch thick or less
Adjust oven rack to center position and heat oven to 350*
Rub bottom and sides of 5 to 6 cup gratin dish or shallow baking dish with garlic Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.
Bring half and half, seasonings, potatoes, and reserved garlic to boil in medium saucepan over medium high heat, stirring occasionally with wooded spoon ( liquid will just barely cover potatoes, Reduce heat and simmer until liquid thickens, about 2 minutes.
Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter. Bake until top is golden brown, basting once or twice the first 45 min) about 1 hour and fifteen minutes. Let rest and serve.
For a more pronounced crust, sprinkle three tablespoons of heavy cream or Gruyere cheese on top of the potatoes after 45 minutes of baking.
Enjoy!