• 1 garlic clove, peeled and halved
  • 1 tablespoon unsalted butter, softened
  • 2 1/2 cups whole milk
  • 2 tablespoons Shallots, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • Dash of nutmeg
  • 2 pounds Yukon gold potatoes, peeled and cut into 1/8 inch thick slices
  • 1/2 cup Gruyere cheese, shredded
  • 1/4 cup Parmesan Cheese, grated
Preheat the oven to 375°

Rub an 11 x 7 inch baking dish with the garlic and discard the garlic. Coat the dish with butter. In a large skillet, combine the milk and the next 5 ingredients, through the potatoes. Bring to a simmer and cook for 8 minutes until the potatoes are almost tender. Spoon potatoes mixture into the baking dish, including the milk. Sprinkle with cheeses. Bake at 375° for 35 minutes or until golden brown. Let stand for 10 minutes before serving. Serves 8.

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