Method
Preheating the oven
Preheat your oven to 150°C (300°F).
Potatoes
Peel the potatoes, wash them, then slice them into very thin slices.
(You can use a mandoline if you are experienced with it, as it can be dangerous for fingers.)
Do not rinse the potatoes after slicing them.
Preparing the dish
Peel the garlic clove.
Rub the baking dish generously with the garlic clove.
Butter the baking dish.
Assembling the gratin
Arrange a first layer of potatoes, season with salt and pepper, and grate a little nutmeg on top.
Add a second layer of potatoes, again seasoning with salt, pepper, and nutmeg.
Repeat until the dish is full, if necessary.
Pour in the milk and cream until the potatoes are just barely covered.
You may also use more cream and reverse the milk/cream ratio. The gratin will be even richer and tastier.
Cooking the gratin dauphinois
Bake at 150°C (300°F) for 2½ to 3 hours.
Check regularly to make sure the top does not burn.
To test doneness, a knife tip should slide into the potatoes easily.
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