A potato gratin is the kind of dish that is always scraped clean at the end of the meal, every morsel of tender tuber, cream, and cheese devoured. It’s a guaranteed crowd pleaser (um… because carbs, cream, and cheese) so it’s a perfect choice for a potluck. Well, at least this one is.

See, most potato gratins take about an hour in the oven but our version here uses a simple shortcut to cut down on that baking time so that you’re only using the oven for about thirty minutes. The trick is that the potatoes are simmered in the cream on the stovetop first, so by the time they head to the oven they’re already partially cooked and infused with flavor. As they simmer, the potatoes release starch and thicken the cream into a subtle and sinfully delicious sauce. This also means that you can taste and season the sauce as you go, so you can be sure that the dish that comes out of the oven has the perfect flavor.

INGREDIENTS

• 2 lbs waxy potatoes (like Yukon gold), peeled and sliced very thin, about 1/8 inch thick
• 2 cups half and half or milk
• 1 1/2 cups Gruyere or Swiss cheese, grated
• 4 tablespoons butter, plus more for greasing dish
• 1 clove garlic
• 1/2 teaspoon ground nutmeg
• Kosher salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400°F and liberally grease a casserole dish with butter. (About 8×12-inch works well.) Set aside.
Add cream, garlic, potatoes, and nutmeg to a large pot and season liberally with salt and pepper. Place over medium-high heat and bring to a boil. Let cook about 10 minutes, potatoes will be slightly tender and liquid will have thickened. Adjust seasoning as needed.
Arrange potatoes in baking dish. If making ahead, cover and chill until ready to bake.
When ready to bake, remove foil and top with grated cheese. Bake uncovered until potatoes are tender when pierced with a knife, about 25-30 minutes, longer if chilled. Let sit 5 minutes before serving. Enjoy!

Adapted from Food 52.