Ingredients
3 pounds Yukon Gold potatoes, thinly sliced
3 cloves garlic, minced
3/4 teaspoon salt
1 cup heavy cream
1 teaspoon black pepper
A dash of nutmeg
2 tablespoons white wine
1/2 cups freshly shredded Swiss cheese
Directions
1. Preheat oven to 350 F.
2. In a bowl, put the swiss cheese and white wine and mix. Let it sit for at least 15 minutes and blot with a paper towel before using.
3. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 6 to 8 minutes. With a slotted spoon, transfer about half the potatoes to a 9×13-inch baking dish.
4. In a bowl, mix together the cream, black pepper, and nutmeg. Pour half of the cream mixture and sprinkle one cup of Swiss cheese onto the potatoes. Top with the remaining potatoes and pour cream mixture and sprinkle remaining Swiss cheese and cheddar cheese.
5. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Yield: 8 servings