Potato Au Gratin

🥘 Ingredients

• Yukon gold potatoes 4 lbs
• heavy cream 4 cups
• nutmeg 1 tsp
• garlic 8 cloves
• salt
• pepper
• cheddar 4 oz
• Gruyere 4 oz
• Mozzarella 2 oz
• butter

1. 1

   Preheat oven to 275°F.
2. 2

   Slice the Yukon gold potatoes into 1/4 inch slices and immediately put them in a pot with 4 cups of heavy cream with the nutmeg , garlic and salt and pepper . Cook the potatoes until 90% cooked. Be sure they do not break up too much.
3. 3

   Removed the partly cooked potatoes into a large plate or another lasagna pan to stop the cooking process.
4. 4

   Add the cheddar , Gruyere , and Mozzarella to the cream mixture, reserving 1/2 of the mozzarella for the top. Mix well until all the cheese has melted. Add salt and pepper to taste.
5. 5

   Rub the 8 x 11 pan 's bottom with butter and arrange your first layer of the potatoes, top with some cream mixture, top with more potatoes and continue until you have used all your potatoes.
6. 6

   Top the dish with the remaining mozzarella. Place the lasagna pan into a cookie sheet (in case your dish overflow) and place in a preheated oven until golden brown, about 1 ½ hours .