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makes 6 servings
2 and 1/2 cups heavy cream (plus 1/2 cup to line dish)
2 tablespoons butter
1 clove crushed garlic
dash nutmeg
7 idaho potatoes (or large potatoes equivalent) peeled and thinly sliced
1/2 cup grated swiss cheese
1 cup grated gruyere cheese
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon finely minced parsley

Preheat oven to 350 degrees.

1. Place cream, garlic and nutmeg in a small sauce pan. Simmer over low heat for 10 minutes until cream is reduced to 2 cups and has thickened slightly.

2. Butter a small casserole and add the extra 1/2 cup heavy cream to line the dish.

3. Arrange 1/3 of the potatoes in a layer on the bottom of dish.

4. Add 1/3 of the combined cheeses, season with salt and pepper and repeat to form 3 layers.

5. Dot with butter.

6. Add cream (there should be enough cream to cover the potatoes--if not add more cream until potatoes are covered )

7. Cover casserole and cook in 325 degree oven for 1 hour. Sprinkle with chopped parsley just before serving.