Recipe

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• 3 lbs potatoes
• 2 cups heavy cream
• 1 cup milk
• 2 garlic cloves
• 1/4 tsp nutmeg
• dried herbs (this is your choice )
• salt & pepper
• 2 cups gruyere cheese, shredded ( you can substitute swiss)

• 1 Peel the potatoes & slice them very thin (use a food processor to same time),.
• 2 Warm the cream, milk, garlic & nutmeg until simmering (about 5 minutes). Remove from heat & remove garlic.
• 3 Butter the bottom & sides on an oven-proof baking dish (9x13 works well). Place a single layer of potatoes on bottom of dish, sprinkle with salt & pepper, herbs & 2 to 3 T of cheese (you want to end up with a cup of cheese for the top layer). Continue layering until you run out of potatoes & end up with 1 cup of cheese sprinkled on top.
• 4 Pour the warmed cream mixture over the top & jiggle the dish a bit to get the liquid to spread throughout.
• 5 Bake at 375 deg for one hour. Allow to cool 15 minutes before serving.