Creamy Garlic Potato Gratin

1. Oven Setup

Preheat your oven to 350 degrees Fahrenheit. Using the smashed garlic clove, thoroughly rub the bottom and sides of a 5- to 6-cup gratin dish or shallow baking dish. Mince the remaining garlic and set aside. Allow the garlic essence in the dish to dry for approximately 2 minutes, then evenly smear the dish with half of the softened butter.

2. Flavorful Simmer

In a medium saucepan, combine the half-and-half, salt, black pepper, nutmeg, cayenne pepper (if using), sliced potatoes, and the reserved minced garlic. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon. The liquid should just barely cover the potatoes. Once boiling, reduce the heat and let it simmer until the liquid begins to thicken, about 2 minutes.

3. Ready to Bake

Carefully transfer the potato mixture into the buttered dish. Shake the dish gently or use a fork to evenly distribute the potatoes. Press the potatoes down gently until they are submerged in the thickened cream. Dot the surface with the remaining butter.

4. Golden Perfection

Place the dish in the center rack of the oven. Bake until the top turns a delectable golden brown, which should take about 1 hour and 15 minutes. For best results, baste the gratin once or twice during the first 45 minutes of baking. After baking, let it rest for 5 minutes before serving to allow the flavors to meld.