INGREDIENTS
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6 tablespoons unsalted butter, plus softened butter for the baking dish
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Kosher salt
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6 medium-large russet potatoes (about 3 pounds), scrubbed, peeled and cut crosswise into 1/4-inch-thick slices
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6 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups heavy cream
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1 cup whole milk
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8 ounces Gruyere cheese, grated (about 2 cups)
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1/2 teaspoon freshly ground black pepper
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2 tablespoons minced chives, for garnish