Potatoes au gratin 3 cheeses

Mmmmm mmmm mmm!  This is a 10 for sure--hubby and I both raved about these potatoes the whole time we were having them with our steak meal.  I halved the original recipe, as it was only the two of us; amounts and time below are the 'halved' version.  I also modified a couple of items slightly.  Recipe for the steak sauce shown in picture will be next post :)

Link to original recipe: http://www.finecooking.com/recipes/three-cheese-potato-gratin.aspx

Ingredients:

unsalted butter, at room temp (to butter dish)
3/4 c. whole milk
1/2 c. heavy cream
1 large clove garlic, peeled and smashed
2 springs rosemary, around 3" long each
pinch of freshly grated nutmeg
2 oz. grated Jarlsburg cheese (or Swiss, as original recipe calls for)
1 oz. freshly grated Parmigiano-Reggiano
1 lb. russet potatoes
kosher salt and coarse ground black pepper (or white, as recipe calls for and I didn't see until writing this lol)
2 oz. fresh goat cheese, crumbled/in small bits

Instructions:

1. Position a rack in the center of the oven and heat oven to 350°F.  Line a rimmed baking sheet with foil and butter an 8"x 8" glass baking dish.

2. Pour the milk and cream into a small saucepan.  Add garlic, rosemary, and nutmeg.  Using medium heat, bring to just a simmer.  Cover, then remove from heat and set aside to let infuse for 20 minutes.

3. Shred the Jarlsburg and Parmigiano cheeses into a bowl and toss to combine.

4. Peel potatoes and use a food processor or mandoline to cut in thin slices, around 1/8" thick.  Using 1/3 of the potatoes, arrange them in an overlapping layer in the baking dish.  Season with kosher salt and pepper, then top with 1/3 of the shredded cheese blend and 1/2 of goat cheese.

5. Repeat layering one more time (potatoes, salt & pepper, cheese blend, goat cheese).

6. Use last 1/3 of potatoes to create top layer and press down lightly to compact the layer.  Season with salt and pepper.

7. Strain the infused cream mixture over the potatoes.  Discard the garlic and rosemary.

8. Sprinkle remaining 1/3 of shredded cheese blend over top.

9. Set the baking dish on the foil-lined baking sheet and bake until top is deeply browned and potatoes are tender when pierced with fork, around 1 hour 10 minutes (or more, depending on your oven).

10. Let rest for 5-10 minutes before serving and enjoy (a lot)!