- 1.5kg potatoes, peeled
- 100g Gruyère cheese
- 1L milk
- 200mL heavy cream
- 1/2 teaspoon freshly grated nutmeg
- Salt and pepper to taste
- 1 garlic clove
- 50g salted butter
- Attach slicing disc to KitchenAid7-Cup Food Processor. Slice potatoes. Remove from work bowl and set aside. Turn disc over to shredding side and attach to food processor. Shred cheese on low speed. Remove from bowl and set aside.
- Heat milk to a simmer in a large pot over medium heat. Add 3/4 of cheese, cream, nutmeg, salt and pepper and stir well. Add potatoes and stir well. Cover and simmer for 20 minutes.
- Preheat oven to 180°C. Rub the interior of a baking dish with garlic, then butter generously. Transfer potato mixture to baking dish. Sprinkle remaining Gruyère cheese and dot with butter. Bake in preheated oven for 1 hour, or until potatoes are tender and top has browned and crusted. Cool slightly before serving.