Potato gratin

Combine milk, butter, garlic, thyme, rosemary, parmesan and a little nutmeg; simmer on low heat 5 to 10 minutes.

Trim the potatoes to a cylinder shape and slice them.

Scatter a little parmesan and thyme over the bottom of the baking dish.

Layer the potatoes; every third layer add more parmesan and thyme and season with black pepper.

Pour in just enough of the liquid to cover most of the potatoes.

Cover with aluminum foil and bake, removing the foil halfway through; bake about an hour to an hour and a half until the potatoes are completely cooked.

Sprinkle parmesan over the top and broil for a crispy top.

Cut into portions, plate, and top with a little yogurt, fresh thyme and black pepper.