Potato Gratin

Potato Gratin - Gratin de Pommes de Terre
Serves 8-10

3 lbs. potatoes, sliced thinly
2 cups creme fraiche
3/4 lb. Gruyère cheese, grated
2 teaspoons minced garlic
Ground nutmeg
1 1/2 teaspoons salt
1 teaspoons freshly ground black pepper

Preheat oven to 375 F.
In a bowl, combine creme fraiche, garlic, nutmeg, salt and pepper. Mix together.
Butter a rectangular oven baking pan.
Arrange half of the potato slices, overlapping in pan.
Spread half of the creme fraiche mixture evenly over the potatoes. Sprinkle half of the Gruyère over. Top with remaining potatoes, overlapping. Spread remaining creme fraiche mixture over potatoes. Sprinkle Gruyère over.
Bake, uncovered, in oven 1 hour and 15 minutes, or until top is golden brown all over and potatoes are tender.