- 3/4 cup milk
- 1/2 cup heavy cream
- 1/4 onion
- 1 clove garlic
- a pinch of ground cloves
- a pinch of ground mace
- 1 tsp sea salt
- cracked pepper
- 1 bay leaf
- 1 1/2 lb potatoes, peeled, sliced 1/2 inch thick
- 1/2 cup grated gruyere
- Preheat the oven to 425 F.
- In a saucepan combine the milk and cream. Stir in the cloves, mace, salt, cracked pepper. Add the onion, garlic, and bay leaf.
- Bring to a simmer. Cover and remove from the heat to infuse.
- Meanwhile slice and peel the potatoes.
- Add the potatoes to the pot and return to a boil. Cover, reduce heat to very low and simmer about 10 minutes, until tender when pierced with a fork.
- Pour the pot into a baking dish and remove the onion and bay leaf.
- Sprinkle on the cheese.
- Place in the oven and bake 15 minutes.