The recipe is contributed by Claire Frances, the CLCL Instructional Services Director.

"Make a American classic French with this fantastic potato recipe." ~ Claire Frances

Ingredients: 

• 2 pounds baking potatoes (peeled and cut crosswise into 1/4-inch slices)
• 5 cups whole milk
• 2 garlic cloves (very lightly crushed)
• 1 1/2 cups heavy cream
• 1 1/2 cups crème fraiche (or sour cream)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch nutmeg (freshly grated)
• 2 tablespoons butter (softened)
• Optional: 2/3 cup Gruyere cheese (grated)

Instruction: 

1. Gather and cut the ingredients. 
2. In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer. 
3. Continue simmering the potatoes for 15 minutes, until they just start to turn tender. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Preheat the oven to 350 F.
4. Drain the milk from the pan and add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the hot potatoes.
5. Heat the cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
6. Butter a large baking dish and carefully lift the potatoes into the dish and layer without breaking them up too much. 
7. Cover with the cream from the pan.
8. Sprinkle the Gruyere cheese over the potatoes (if using).
9. Bake in the oven for 20 to 25 minutes, until the potatoes are golden brown on top and the cream has soaked into the potatoes. 
10. Serve with your favorite main dish. Enjoy!

This recipe is from The Spruce Eats.