Potato gratin with cheese and cream

Ingredients:

• 900 g of yellowish-brown skinned potatoes, peeled and cut into 1 cm thick slices.
• 1/2 cup grated Gruyere cheese (approximately 60 gr.)
• 1/2 cup heavy cream
• 1.5 tbsp (75 g) butter, cut into pieces, plus more for greasing the pan
• Half a clove of garlic
• Coarse salt and freshly ground pepper
• 1 1/4 cups lightly salted chicken broth
• 1/4 teaspoon freshly grated nutmeg
• 4 bay leaves

Preparation:

1. Position a rack in the upper third of the oven and preheat to 220°C (425°F). Generously grease a large skillet with a removable handle with butter, then rub with garlic. Place the skillet on the stovetop and heat to medium-high.
   
   Place half the potatoes in the bottom of the pan, sprinkle with 3/4 teaspoon of salt and pepper to taste, then add the remaining potatoes. Sprinkle with 3/4 teaspoon of salt and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer the potatoes at low heat for 3 minutes.
2. Place pieces of butter on top of the potatoes and sprinkle with cheese. Bake the potato gratin in the oven until golden brown, about 25 minutes.
   
   Remove the potatoes from the oven and leave for 5 minutes, then remove the bay leaves.