Creamy Scalloped Potatoes

Name: Creamy Scalloped Potatoes
Ingredients: 1 clove garlic, lightly smashed and peeled; Unsalted butter, room temperature, for pan; 4 pounds Yukon Gold potatoes (8 medium); 2 cups heavy cream; 2 cups whole milk; 1 tablespoon lightly packed fresh thyme leaves; Coarse salt and freshly ground pepper; 1/8 teaspoon freshly grated nutmeg; 6 ounces Gruyere, coarsely grated (2 1/4 cups)

"The dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed...."

INGREDIENTS

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1 clove garlic, lightly smashed and peeled

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Unsalted butter, room temperature, for pan

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4 pounds Yukon Gold potatoes (8 medium)

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2 cups heavy cream

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2 cups whole milk

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1 tablespoon lightly packed fresh thyme leaves

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Coarse salt and freshly ground pepper

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1/8 teaspoon freshly grated nutmeg

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6 ounces Gruyere, coarsely grated (2 1/4 cups)

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