4 medium russet potatoes
2 Tbsp. butter
2-3 cloves garlic, crushed and chopped fine
Kosher salt and fresh cracked black pepper, to taste
Grated nutmeg, to taste
1 C. heavy cream
1 C. whole milk
1 1/2 C. grated Gruyere cheese
Preheat oven to 375 degrees F.
Grease a 9x13 inch glass baking dish with half of the butter. Sprinkle the garlic evenly into the butter dish.
In a large mixing bowl whisk the eggs, cream, milk, salt, pepper, and nutmeg. Reserve the mixture (called a Royale) on the side.
Divide cheese into 2 parts, a one cup measure and a half cup measure.
Working quickly, so they don’t brown, peel potatoes and slice thinly using a food processor. Pat slices dry using paper towel. Line the bottom of the dish with a layer of the potatoes, overlapping the slices. Using the one cup measure, sprinkle some of the cheese and repeat layering more potatoes and cheese until all of the potatoes has been used. Pour the cream mixture, gently over the potatoes making sure the liquid has penetrated evenly. Using your hand, press down on the potato mixture to compact the potatoes and liquid. Top with the remaining half cup measure of cheese and dot the top with the remaining tablespoon of butter.
Place baking dish into hot oven and cook for 50-60 minutes. Check after 40 minutes, if top is over browning cover loosely with foil and return to the oven to finish. Remove from oven. The top of the potatoes should be golden brown and a sharp knife should pass easily through the layers of potato.
Now, comes a choice, there are a couple of different ways to serve the finished dish. The first is family style, let the dish rest for 15 minutes and serve. Easy and definitely a crowd pleaser.
The second way, if you want to “kick it up a notch” and it’s how we served them in the restaurant; you chill the fully cooked dish completely. Obviously, this method of serving will require you make this the day before or earlier in the day you want to serve it. Once fully cooled, run a very sharp knife around the edges of the dish and loosen. Place a large cutting board on the top of the dish and quickly flip both, so the dish is now upside down on top of the cutting board. Carefully, using your knife, remove the entire Daulphinoise, in one piece, onto the cutting board. From here you can cut the potatoes into whatever shape you want (we did diamonds or rounds). Flip the cut potato shapes so the golden brown cheese side is up. To reheat, place in 400 degrees F. oven until hot through and through. Serve and enjoy!