Ingredients:1 tablespoon butter
1 cup whole or 2 percent milk or cream or half-and-half
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Pinch ancho chile powder
Pinch nutmeg
2 pounds Yukon Gold potatoes , peeled and sliced into 1/2-inch-thick rounds
3 tablespoons whole grain mustard
1 cup shredded Gruyere
Directions:
Preheat oven to 400°F. Butter a shallow 2-quart gratin pan or ceramic baking dish.In a large saucepan, combine milk, salt, pepper, chile powder, and nutmeg. Heat to boiling over a medium-high flame. Add potatoes and return to a boil; simmer a few minutes until mixture thickens slightly. Remove pan from heat; stir in mustard.With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer. Sprinkle with 1/2 cup Gruyère. Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyère. Bake 40 minutes, until potatoes are tender and top is golden.
