Ingredients:
- 1.5 kg of potatoes (waxy variety)
- 500 ml of whole milk
- 250 ml of heavy cream
- 2 garlic cloves, minced
- 50 g of butter
- Salt and pepper to taste
- A pinch of nutmeg
Directions:
- Preheat your oven to 160°C (320°F).
- Peel the potatoes and slice them thinly (around 3 mm thick) using a mandolin or knife. Do not rinse the potatoes after slicing, as their starch is necessary for the texture of the gratin.
- In a saucepan, heat the milk and heavy cream together. Add the minced garlic, nutmeg, salt, and pepper. Allow it to simmer gently for about 5 minutes.
- Grease a baking dish with butter. Arrange the potato slices in layers, slightly overlapping them.
- Pour the hot milk and cream mixture over the potatoes, ensuring they are well-covered.
- Dot the top with small pieces of butter.
- Bake for 1 hour and 30 minutes or until the potatoes are tender and the top is golden and bubbly. If the top browns too quickly, cover the dish with foil and remove it for the last 15 minutes.
- Let the gratin rest for about 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 90 minutes | Total Time: 1 hour 50 minutes
Kcal: 320 kcal per serving | Servings: 6 servings
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