Gratin dauphinois

If you’re in the mood for comfort food, this creamy combination of sliced potatoes and Gruyère cheese is the perfect side for a holiday meal or potluck among friends.

Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 6

Ingredients
· 3 cups milk
· 1 onion, halved and thinly sliced
· 2 cloves garlic, finely chopped
· 1 teaspoon ground nutmeg
· Salt and pepper, to taste
· 2 pounds white potatoes, peeled and evenly sliced
· 2-1/2 cups Gruyère cheese, grated
· A few sprigs of fresh basil, chopped

Directions
1. Preheat the oven to 375 F.
2. In a large pot, add the milk, onion, garlic, and nutmeg, and bring to a boil. Salt and pepper generously. Add the potatoes and bring to a boil again. Lower the heat and let simmer for 20 minutes, stirring occasionally.
3. Drain a third of the milk (about 1 cup) and save it for a future recipe. Remove the pot from the heat, add 1 cup of cheese and mix well.
4. Grease a large baking dish and add the potato mixture. Make sure all the potato slices are horizontal.
5. Evenly sprinkle the rest of the cheese over top and bake for 45 minutes. To brown the cheese, finish with a few minutes on broil before removing from the oven.
6. Let sit for 15 minutes before serving. Garnish with basil.