Gratin dauphinois

Peel the potatoes and slice them into thin 2–3 mm rounds. Don't rinse them: the starch will thicken the sauce.

A mandoline is fastest, but always use the hand guard — the blade is extremely sharp.

Finely chop the garlic. In a wide pan combine the cream, milk, garlic, salt, pepper and nutmeg and add the potatoes. Bring to a gentle simmer and cook for 8–10 minutes, stirring carefully, until the liquid starts to thicken.

Stir from the bottom with a spatula: milk thickened with starch catches easily.

Preheat the oven to 180 °C. Butter a baking dish, layer the potatoes evenly and pour over the cream left in the pan.

Grate the cheese and sprinkle it over the potatoes. Bake for 50–55 minutes until golden on top and a knife slides easily through the potatoes.

Let the gratin rest for 10 minutes so the sauce thickens and the portions hold their shape. Done!