Gratin dauphinois, French scalloped potatoes

Steps

1. 1

   Preheat the oven to 160°C. Butter a baking dish and rub it with the cut garlic.

2. 2

   Peel the potatoes and slice them thinly, ideally with a mandoline.

3. 3

   Heat the cream and milk with the salt, pepper, and nutmeg until just simmering.

4. 4

   Add the potatoes to the saucepan and cook gently for 8 minutes, stirring carefully, until they begin to soften.

5. 5

   Transfer everything to the baking dish, spreading it evenly and pressing lightly so the potatoes are submerged.

6. 6

   Bake for 55 to 65 minutes, until the top is golden and a knife slips through easily. Rest for 10 minutes before serving.