Prep Time: 30 minutes
Bake: 70 minutes
Serves: 8-10

• 8 medium Russet potatoes
  
• 2 cloves garlic
  
• 2 cups heavy cream
  
• 1 cup milk
  
• About 6 ounces Gruyère cheese, grated
  
• Salt, pepper, nutmeg for seasoning

1. Preheat oven and HearthKit to 400°F. Rub a 3-quart (about 12-inch diameter) shallow oval casserole dish with a cut clove of garlic. Set aside.
   
2. Peel the potatoes, without washing them. Then, slice into 1/4-inchthick pieces. Place them in the casserole dish.
   
3. Place the cream and milk in a small saucepan. Use a garlic press to squeeze the garlic into the cream mixture. Heat the cream until warmed. Season to taste with salt, pepper, and nutmeg, as desired.
   
4. Pour the cream mixture over the potatoes. Place the casserole on a baking sheet and place the sheet on HearthKit. Bake for about 40 minutes. Reduce the heat to 350°F and continue baking for another 30 minutes until the liquid has reduced, the potatoes are tender and the top crust of the potatoes is well browned. The potatoes may be prepared ahead and reheated before serving.
   
5. Before serving, sprinkle the potatoes with the cheese, then return to the oven to brown for another 10 to 15 minutes, longer if the potatoes have cooled significantly.