3 pounds Yukon Gold potatoes, peeled and very thinly sliced

3 cloves garlic, minced

3/4 tsp. salt

1 cup heavy cream, divided

Freshly ground black pepper to taste

Freshly grated nutmeg to taste

2 cups freshly shredded Gruyere cheese, divided

Preheat oven to 350 degrees.

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, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.

Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.

Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.


2 potatoes, peeled, boiled and mashed

2/3 cup butter

1 cup white sugar

1/2 tsp. baking powder

1/8 tsp. salt

1/2 cup heavy whipping cream

1/2 cup milk

2 tsp. lemon zest

2 Tbsp. lemon juice

1 tsp. vanilla extract

1/4 tsp. nutmeg

4 eggs, beaten

2 (9 inch) pie shells

Preheat oven to 350 degrees.

In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.

Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.