Gratin dauphinois

Method

Preheat the oven to 180°C and butter a large gratin dish. Peel and thinly slice the potatoes using a mandoline or sharp knife, then layer them evenly in the prepared dish. Gently heat the cream and milk together with the crushed garlic cloves and a pinch of nutmeg until steaming but not boiling. Pour the creamy mixture over the potatoes, season with salt and pepper, and dot the top with small knobs of butter. Bake for 50-60 minutes until the potatoes are tender and the top is golden brown; if browning too quickly, cover with foil halfway through cooking.