🧾Ingredients

• 1,5 kg potatoes
• 500 ml whole milk
• 500 ml liquid heavy cream
• 2 gousses garlic
• 1/2 cuillère à café grated nutmeg
• 150g g grated cheese
• 50 g butter
• Salt and pepper

👨‍🍳Instructions

1. 1

   Prepare the dish: Peel a clove of garlic, cut it in half, and rub it on the bottom of the dish. Generously butter the sides and bottom.

2. 2

   Peel and slice the potatoes into thin rounds (2 to 3 mm) using a mandoline. Do not rinse them: the starch helps bind the gratin.

3. 3

   Heat milk + cream + 1 crushed garlic clove + nutmeg + salt + pepper in a saucepan. Bring to a simmer, then remove the garlic.

4. 4

   Arrange the slices in layers in the dish. Pour the hot mixture over them to soak well. (Optional) Add a little grated cheese between the layers if using. Finish without cheese on top at this stage (it will be added later).

5. 5

   Preheat the oven to 325°F (160°C). Bake the gratin (without cheese) for 1 hour.

6. 6

   When the liquid has been absorbed (non-liquid surface), add the grated cheese on top. Increase the temperature to 375°F (190°C) and continue baking for 15 to 20 minutes until golden.

7. 7

   For an even more golden gratin, place it under the grill at 450°F (broil) for 2 to 3 minutes, watching carefully.

8. 8

   You can prepare the raw gratin in advance (potatoes + poured cream) and store it covered in the fridge. Take it out of the fridge 30 min before baking to avoid thermal shock. Only add the cheese when it's time to brown, for a perfect crust.