• Pre-heat your oven to 350 degrees
• Clean your potatoes and dry
  3 large russet potatoes
• In a small bowl, melt your butter and add to your cream then set aside
  4 tablespoon butter melted, ½ cup heavy cream
• Take your potatoes and grate them on the large slicer side of a boxed cheese grater. This will produce almost completely round thin slices of potatoes.
• Shred your gruyere cheese.
  8 oz shredded gruyere

Assembling

• This recipe makes two thick layers of the potato and Brussels sprouts together (as one layer).
• Start by taking a slice of potato at a time and placing them into your gratin dish just slightly overlapping one another.
• Next, sprinkle a thin layer of your Brussels sprouts over top of the potatoes.
  9 oz shaved Brussels sprouts
• Now lightly spoon some of your cream and butter mixture over the Brussels sprouts and potato layer you made.
• Sprinkle with your garlic evenly over the top
  2 garlic cloves finely minced
• Now lightly salt and pepper the first layer
  1 tablespoon salt, 1 tablespoon pepper
• Sprinkle ⅓ of your gruyere over all of this.
• Repeat the steps above for the next layer until all of the ingredients are used
• Top the gratin with the last ⅓ of your gruyere cheese.
• Bake for 30 minutes until it is golden on top and the gratin can be pierced easily with the tip of a knife.
• Remove from oven and let rest for 5 minutes
• Serve immediately.