INGREDIENTS
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1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
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1/2 clove garlic
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2 pounds russet potatoes, peeled and sliced inch thick
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Kosher salt and freshly ground pepper
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1 1/4 cups low-sodium chicken broth
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1/2 cup skim milk
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1/4 teaspoon freshly grated nutmeg
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4 fresh bay leaves
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1/2 cup grated gruyere cheese (about 2 ounces)