Cherryl Baker
2 garlic cloves, halved
2 Tbsp butter
4-5 medium to large russet potatoes, peeled & sliced into ¼ inch slices
12 oz cheddar cheese, shredded (including 6 oz aged cheddar)
12 oz whole milk
12 oz heavy whipping cream
1/8 tsp nutmeg
Salt & ground pepper
Preheat the oven to 375 degrees F
Use one garlic clove to rub over the bottom and sides of a 8 X 13 or 9 X 14 glass casserole dish then use 1 Tbsp of butter to grease the dish.
In a medium saucepan, lightly whip the milk, cream and nutmeg. Add the remaining garlic clove. Bring to a full boil, then remove from the heat and set aside.
Arrange potato slices in a single, slightly over-lapping layer, lightly sprinkle with salt and pepper, then add some of the cheese. Repeat until there are a total of three potato & cheese layers.
Pour the sauce through a large fine mesh strainer into the casserole dish. Sprinkle the remaining cheese over the top and dot with the remaining butter. Lightly cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes uncovered until the top is nicely browned. Serves 9-12