2 lbs (about 6-7 medium-sized) Potatoes, peeled and sliced into thin rounds
2 cups Heavy Cream
2 cloves Garlic, minced
1 teaspoon No. 25 16th C France Spice Blend
Sea Salt and Pepper, to taste
1 cup grated Gruyere cheese
2 tablespoons Unsalted Butter, cut into small pieces
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
In a large mixing bowl, combine the heavy cream, minced garlic, No. 25 16th C France Spice Blend, salt, and pepper. Mix well.
Add the sliced potatoes to the mixing bowl and toss evenly with the cream mixture.
Layer the potatoes in the prepared baking dish, arranging them in an even layer. Pour any remaining cream mixture over the top.
Sprinkle the Gruyere over the top of the potatoes, and dot the surface with pieces of butter.
Cover the baking dish with foil and bake for 45 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender.
Let the Gratin Dauphinois cool for a few minutes before serving.