POTATOES AU GRATIN
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Ingredients
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 * 1.5 Tbsp butter
 * 1 clove garlic
 * 3 lb potatoes
 * 1 large onion
 * 1.5 C chicken stock
 * 1.5 C cream
 * 1/2 tsp garlic powder
 * 1 C gruyère cheese
 * 1/4 C parmesan cheese
 * salt and pepper
 * grated nutmeg
 * herbs (rosemary, thyme, etc.)

Procedure
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 1. Preheat oven to 375ºF. Crush garlic into softened butter and using a paper
    towel, rub over the inside of a 9x13" casserole dish.

 2. Over medium heat, gently heat up the cream, chicken stock and garlic powder
    in a saucepan, stirring occasionally.

 3. Slice potatoes 1/8-inch thick and layer overlapping slices in the pan.
    Season generously with salt, pepper, and herbs. Sprinkle nutmeg over top.
    Make a second layer with onion slices and season again. Finally make a
    third layer with potato slices and season.

 4. Once the cream has warmed up grate in 3/4 C of the gruyère, a little bit at
    a time, stirring constantly, until it has all incorporated.

 5. Grate the remaining 1/4 C gruyère along with 1/4 C parmesan together, then
    sprinkle over the top of the potatoes.

 6. Bake 1 hour until the cream sauce has thickened. Start checking after 45
    minutes and if they start browning excessively on top, cover with a sheet
    of tinfoil and continue cooking. If the sauce is still too thin after 1
    hour, turn the temperature down to 350ºF and bake another 15 minutes.

 7. Let it cool 15-20 minutes. The sauce will continue to thicken as it cools.