2 lb /1 kg starchy potatoes
1 garlic clove peeled and sliced in half lengthwise
2 tablespoons butter
1/2 teaspoon salt
grating of nutmeg
Freshly ground pepper
1 C. cream
1/2 C. chicken stock
1 C. grated Gruyere cheese
Preheat oven to 350F/180C.
Bring cream, chicken stock, nutmeg and salt to a boil in a medium saucepan. Once it reaches a boil, turn off the heat and let it steep while you make the rest of the gratin.
Rub a baking dish with the cut garlic, then spread with the butter.
Peel the potatoes and slice them thin.
Place half of the potatoes in the dish, then scatter over cheese.
Repeat for the second layer, finishing with the cheese.
Pour over the cream.
Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving. Sprinkle with some chives or parsley before serving.
Another great fast side dish would be Super quick pan roast Jacket Potatoes.