Gratin Dauphinois

This potatoes with cheese dish is subtly flavored with an herb infusion. It is really sublime. This recipe is from Les Halles in New York City. I love the science of this dish; in most cheesy white sauce concoctions you begin with a roux to thicken the sauce, but in this dish there is no roux, as the starch from the potatoes will thicken the sauce as it cooks.

6 small yukon gold potatoes, peeled and sliced thin
2 C heavy cream
5 garlic cloves, slightly crushed
1 sprig thyme
1 bay leaf
1 sprig parsley
2 whole cloves
2 whole peppercorns
⅛ tsp freshly ground nutmeg
salt
1 tbsp butter
4 oz grated gruyere cheese

Preheat oven to 350 degrees
Add cream, 4 garlic cloves, thyme, bay leaf, parsley, cloves and peppercorn to sauce pot. Bring to a boil over medium heat, then reduce to a simmer. Simmer for 15 minutes, remove from heat, and discard garlic and herbs. Season to taste with salt and nutmeg. Strain through a fine mesh strainer into another bowl.
Rub the inside of a gratin dish with the remaining clove of garlic. Butter the dish. Layer the potatoes in the gratin and cover with the strained infused cream mixture. The liquid should only come about ¾ of the way up the gratin. Sprinkle the top with gruyere cheese.
Cook in the oven for 40 minutes or until potatoes are cooked through and sauce and cheese are brown and bubbly.
Allow to rest 10 to 15 minutes before serving.