Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.
1 garlic clove, peeled and halved
1 tablespoon unsalted butter, softened
2 1/2 cups whole milk
2 tablespoons minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of grated whole nutmeg
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup (2 ounces) shredded Gruyère cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
How to Make It
Preheat oven to 375°.
Rub a broiler-safe 11 x 7-inch baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses. Bake at 375° for 35 minutes.
Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.