Dauphinoise Potatoes from France

• 2 c heavy cream
• 2 c whole milk
• 1 tbsp Dijon mustard
• 1½ tsp kosher salt
• 1 tsp ground pepper
• ⅛ tsp fresh ground nutmeg
• 2 lb Yukon gold potatoes, sliced to ⅛-inch thickness
• 2 cloves garlic, smashed
• 1 bay leaf
• 7 oz gruyere cheese, shredded
• 2 tbsp chopped chives

Preheat oven to 400º. Whisk together cream, milk, mustard, salt, pepper and nutmeg in a large saucepan. Add potatoes and garlic and bring to a simmer over medium-high. Lower heat and cook until potatoes are tender, about 5 minutes, occasionally stirring gently to separate potatoes.

Transfer half the potatoes to a lightly greased 3-quart baking dish. Sprinkle evenly with 1 c cheese. Top with remaining potatoes and cheese and pour remaining cream sauce evenly over potatoes. Discard garlic cloves and bay leaf. Transfer to oven and bake until bubbly and top is beginning to brown, about 15 minutes. Sprinkle with chives just before serving.