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Preheat oven to 350 degrees. Slice 1 garlic clove in half. Rub cut sides all over inside of 1 1/2 quart shallow gratin or casserole dish. Brush inside of dish with softened butter. Smash remaining garlic cloves with side of a knife, and put them in a large saucepan. Add cream, stock, rosemary, thyme and nutmeg. Bring mixture to a boil, reduce heat and let simmer for 15 minutes. Strain mixture into a bowl, discarding garlic and herbs. Stir in salt and pepper. Using a mandoline or food processor or by hand, cut potatoes into 1/8 inch-thick slices.

Mix cheeses together in small bowl. Cover bottom of gratin dish with overlapping layer of 1/4 of the potato slices. Pour 1/4 of the stock mixture over potatoes. Sprinkle with 1/4 of cheese mixture. Continue layering in this manner until all ingredients are used. With spatula, press down hard on top of gratin to compact it. Bake gratin for 60-70 minutes, until top is crusty and golden brown and a knife cuts easily through potatoes. Transfer gratin to a rack, and cool for at least 10 minutes before serving.
Yield: 6 servings
  • 6 garlic cloves, unpeeled
  • 1 Tablespoon butter, softened
  • 1 1/2 cups heavy cream
  • 1 1/2 cups chicken or vegetable stock
  • 1 sprig rosemary
  • 1/8 teaspoon nutmeg, freshly grated
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 4 medium baking potatoes, peeled
  • 3/4 cup (3 ounces) grated Parmesan
  • 3/4 cup (3 ounces) grated Gruyere
  • 1/4 cup (1 ounce) grated aged goat cheese



 
 

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