Potato dauphinoise

Ingredients

• 1 garlic clove, halved
• 2 tablespoons butter, divided
• 1 1/2 cups/ 375 ml whole milk
• 1 1/2 cups 375 ml heavy cream, divided
• 1 large egg
• 1 cup/120 gram shredded Emmenthaler cheese, divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 2 1/2 pounds potatoes, peeled, thinly sliced, rinsed, and patted dry

Procedure

1. Preheat oven to 350F/175C. Rub inside of baking dish with garlic clove and use 1 tablespoon of butter to grease dish.
2. In a large saucepan, heat milk and 3/4 cup cream until bubbles appear around sides of pan. Set aside.
3. In a medium bowl, beat egg lightly.
4. Gradually whisk in hot milk mixture. Use a thin stream to temper egg; adding too much hot liquid can make scrambled eggs.
5. Once all the hot liquid is mixed with the egg, add 3/4 cup of the cheese and return mixture to saucepan.
6. Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt cheese. Season with salt, pepper, and nutmeg.
7. Add potato slices to sauce and stir to coat.
8. Transfer potatoes to buttered baking dish and spread out in an even layer.
9. Sprinkle remaining cheese on top and add remaining butter on top cubed in tiny pieces.
10. Place baking dish in oven and raise heat to 400 F 200 F. Bake for 1 hour.
11. Transfer gratin to a heat-proof surface and let cool for 15 minutes.
12. Loosen sides of the gratin with a flat knife and brush top of gratin with remaining 3/4 cup of heavy cream.
13. Return baking dish to oven and bake for 15 minutes. Turn off heat and let gratin finish browning in the receding heat for 30 minutes longer.