Potato Au Gratin

Ingredients

• 16 Yukon Gold potatoes(1200g)
• 22 cup heavy cream(480g)
• 30.25 teaspoon fresh nutmeg(0.5g)
• 41 teaspoon salt(6g)
• 50.5 teaspoon black pepper(1g)
• 63 garlic cloves(9g)
• 71 cup cheddar cheese(113g)
• 81 cup Gruyere cheese(100g)
• 91 cup mozzarella cheese(113g)
• 102 tablespoon unsalted butter(28g)

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Peel the Yukon Gold potatoes and place them in water to prevent browning. Slice the potatoes thinly with a knife.
3. 3In a large saucepan, add the heavy cream, nutmeg, salt, black pepper, and thinly sliced garlic cloves. Heat gently until just simmering.
4. 4Add the sliced potatoes to the cream mixture and poach for 6-7 minutes until just tender but not fully cooked.
5. 5Remove the potatoes from the cream and let them cool slightly.
6. 6Add cheddar cheese and Gruyere cheese to the cream mixture and stir until melted. Reserve some mozzarella cheese for topping.
7. 7Butter the bottom of a baking dish.
8. 8Layer the potatoes in the baking dish, pouring some of the cheese-cream mixture between layers.
9. 9Pour the remaining custard (cheese-cream mixture) over the top.
10. 10Sprinkle the reserved mozzarella cheese over the top layer.
11. 11Place the baking dish on a cookie sheet and bake in the oven for 35-40 minutes, or until golden brown and bubbly.
12. 12Let cool slightly before serving.