Gratin dauphinois

Choose a large dish that is fairly deep but not too deep, so the potatoes cook properly.

Peel the potatoes and hold them in cold water while preparing the dish.

Rub the inside of the dish with the garlic, then coat it generously with butter.

Wash and dry the potatoes, then slice them on a 4 mm food processor slicer; do not rinse them after this point.

Mix the cream with the milk and pour a little over the bottom of the dish.

Lay the potato slices in one by one to cover the dish, season with a good amount of salt, a little pepper and a pinch of nutmeg, and spoon over a little of the cream mixture.

Repeat the layers until the dish is full, finishing with cream just barely above the potatoes.

Bake in a preheated oven at 150 C (about 300 F), slowly, about 1 hour 30 minutes, keeping an eye that it does not burn.

Let the gratin cool until almost cold before cutting.

Optionally cut rounds with a food ring for plated presentation, or bake in individual dishes and serve with a spoon.