1
Preheat the oven to 375 degrees F.
2
Butter a 12-inch cast-iron skillet
Arrange half of the potatoes in the
skillet. Sprinkle with salt and pepper, half
the chives and half of each of the Gruyère,
Cheddar and fontina cheeses. Repeat the
layers once.
3
Heat the cream, garlic, nutmeg, 1/2
teaspoon salt and 1/2 teaspoon
pepper in a medium saucepan over
medium heat until bubbles form around the
edges, about 3 minutes. Remove from the
heat and stir in the sour cream. Pour the
cream mixture over the potatoes in the
skillet. Cover tightly with aluminum foil.
Bake until the potatoes can be easily
pierced with a knife, about 45 minutes.
4
Uncover and bake until the cheese is
browned and the edges are bubbly,
about 15 minutes. Broil for 2 minutes, if
desired. Remove the skillet from the oven
and sprinkle with more chives before
serving.
