Gratin Dauphinois (French Potato Gratin)

Method

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1. 1Preheat the oven to 160 °C. Rub the inside of a roughly 20x30 cm baking dish all over with the cut garlic, then grease it with butter.
2. 2Peel the potatoes and slice them about 3 mm thick, as evenly as possible (a mandoline or the slicing side of a box grater helps). Don't rinse the slices; their starch will thicken the sauce.
3. 3In a large pot, combine the milk, cream, crushed garlic, bay leaf, thyme, salt, pepper and nutmeg and bring just to a boil. Add the potato slices.
4. 4Simmer over low heat for 10-12 minutes, stirring gently with a wooden spoon so nothing sticks. Take it off the heat once the liquid has thickened slightly and the potatoes are starting to soften but still hold their shape.
5. 5Remove the herbs. Tip the potatoes and sauce into the dish, arrange the top layer neatly and make sure the liquid almost covers the potatoes. Dot with a few small pieces of butter.
6. 6Bake for 60-70 minutes, until the top is golden brown and a knife slides through the potatoes with no resistance.
7. 7Rest for 10-15 minutes before serving so the sauce sets and the gratin slices neatly. Serve with roast or grilled meat or chicken.