1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3/4 teaspoon pepper
3 pounds large boiling potatoes (about 6), peeled and thinly sliced
1 medium onion, sliced thinly
3 tablespoons unsalted butter, cut into small cubes
1-1/2 cups heavy cream
3/4 cup milk
Preheat oven to 350 degrees Fahrenheit. Generously butter a shallow 2-1/2 quart baking dish.
Stir together nutmeg, salt and pepper.
Layer 1/3 of potatoes in baking dish, overlapping slightly. Arrange 1/2 of onions on top of potatoes and sprinkle with 1/3 each of the of the salt mixture and butter. Layer another 1/3 of potatoes and remaining onion, sprinkle again with 1/3 of salt mixture and butter. Layer remaining 1/3 of potatoes, sprinkle remaining salt and butter and pour cream and milk over potatoes.
Cover with foil and bake until potatoes are tender, 1 to 1-1/4 hours.
Remove from oven and discard foil. If you wish to brown the top, place under broiler for 3 to 5 minutes.
Let stand 10 minutes before serving.
