• 3-4 large Yukon gold potatoes, peeled
• butter for coating pan & parchment paper
• ½ cup grated Gruyère cheese
• kosher salt
• ground black pepper
• 1½ cups heavy cream
• ¼ tsp ground nutmeg

Equipment

• small loaf pan or casserole dish
• parchment paper
• foil
• another loaf pan or casserole dish of similar size to use as a weight (optional)

1. Preheat oven to 400°
2. Grease a small casserole or loaf pan with butter
3. Cut potatoes into approximately ⅛" thick
4. Layer potatoes in buttered pan, seasoning each layer with salt and pepper and sprinkling with Gruyère cheese
5. Whisk heavy cream with nutmeg, and pour over layered potatoes
6. Cover w/ buttered parchment paper, pressing down atop the potatoes. Cover again with foil
7. Bake for approximately 1 hour, then check to see if potatoes are tender Uncover and and bake 5 additional minutes to brown the top
8. At this point, you can serve like this out of the pan, or press the potatoes overnight for a more firm, sliceable consistency
9. To press, place a piece of parchment atop the potatoes. Find a similar-sized dish and fill with water, beans or anything heavy
10. Refrigerate overnight. To serve, preheat oven to 350º. Invert potatoes onto a baking sheet and slice into 2-4 pieces. Bake uncovered, about 20 minutes until heated through and lightly brown