Potato Gratin Dauphinois

Instructions

1. Prepare the ingredients
   Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or a similar sized gratin dish. Peel the potatoes and slice them into thin rounds, about 1/8 inch (3mm) thick, using a mandoline if you have one. Rinse the sliced potatoes in cold water to remove excess starch, then pat them dry with kitchen towels.
2. Infuse the cream
   In a large saucepan, combine the heavy cream, minced garlic, thyme leaves, nutmeg, salt, pepper, and bay leaf. Bring to a gentle simmer over medium-low heat. Allow to simmer for 5 minutes to infuse the flavors, stirring occasionally. Remove the bay leaf after infusing.
3. Layer the potatoes
   Arrange a layer of potato slices in the buttered baking dish, slightly overlapping them. Pour a small amount of the infused cream over the potatoes. Continue layering potatoes and cream until all potatoes are used, ending with a cream layer on top. Press down gently to ensure all potatoes are submerged in the cream mixture.
4. Add the finishing touches
   Dot the top of the gratin with small pieces of the remaining butter. If using cheese for a modern variation, sprinkle the grated Gruyère evenly over the top. Cover the dish with aluminum foil, making sure it doesn't touch the surface of the potatoes.
5. Bake to perfection
   Place the baking dish on a rimmed baking sheet to catch any overflow. Bake covered for 45 minutes. Then remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and bubbling, and the potatoes are completely tender when pierced with a knife.
6. Rest before serving
   Allow the gratin to rest for 10-15 minutes before serving. This helps the cream to set slightly and makes it easier to serve. Garnish with fresh thyme sprigs just before bringing to the table.