Contributed by Chef Keith Snow, Harvest Eating
Thinly sliced Yukon Gold potatoes and an infused milk mixture with garlic and butter combine to make this classic baked potato dish.
2 lbs thinly sliced Yukon Gold potatoes
2 cups shredded sharp cheddar cheese (Cabot Reserve is great)
1-1⁄4 cups Organic heavy cream
3⁄4 cups Whole milk
1⁄8 tsp Freshly grated nutmeg
1 tsp Black pepper
2 tsp Kosher salt
Using a mandoline, slice the potatoes as thin as you can. (If you need to wait before cooking the rest of the dish, put the potato slices in water to keep them from oxidizing.)
Layer dry potatoes, cheese and milk mixture until your heavy bottomed baking dish is full.
Be sure to season each layer with salt and pepper.
Bake at 375 degrees until bubbly and starting to brown.