Morsels

I really made it up as I went along but here is what I did.
About 10 small potatoes. I used Charlotte, which seem to be like Yukon Gold. I love it here when you want to buy potatoes at the market they ask you what you are making so they give you the right kind.

Enough potatoes to fit your gratin dish
25cl cream (one small container)
1.5 cups ?? Whole milk.
nutmeg, salt, pepper
gruyere

Cut potatoes so they are very thin. Those of us in France have to do this by hand since we don’t have our handy food processor or mandoline! If doing it by hand put them into the bowl with milk (not water, you don’t want to lose the starchy yumminess) Put in a bowl with cream and enough milk so that they will be nearly covered in the gratin dish. Add salt and pepper. Mix together. butter a gratin dish and gently pour potatoes and liquid into the dish, grate nutmeg on the top. Grate as much gruyere as you like (traditional gratin dauphinois does not have cheese, but it is tasty so I just put a thin layer on top so it would be golden and have some nutty flavor). Bake in slow oven, 350 degrees, until potatoes are cooked and the top is golden and the liquid has almost been absorbed. Count on at least one hour of cooking, mine cooked for an hour and 45 minutes and was fabulous.

These were beautiful and delicious. The recipe I use at home is from Union Square and he uses only heavy cream. It is amazing but sinful. This felt a little less sinful but was still really delicious. You can put a layer of potatoes in the gratin dish, then cheese, then the rest of potatoes and cover with cheese. Again, sinful and not really necessary.