Gruyere Potato Gratin

2 pounds Yukon gold potatoes

1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)

1 cup milk, heated just to boiling

1 cup heavy cream, heated just to boiling

Freshly grated nutmeg

Salt and pepper, to taste

Preheat oven to 400 degrees and butter a 3-quart gratin or

shallow baking dish.

Bring a large saucepan of salted water to a boil. Peel potatoes

and cut into thin slices (about 1/8-inch thick). Add potatoes

to boiling water and parcook 4 minutes. Drain potatoes well in

a colander.

In gratin or baking dish arrange potatoes, overlapping them,

in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere

and salt and peppers to taste.

Heat milk, cream and nutmeg in a small bowl. Season mixture with

salt and pepper and pour evenly over potatoes. Sprinkle potatoes

with remaining 1/2 cup cheese and bake 30 minutes, or until top

is golden and potatoes are tender.