Gratin Dauphinois (Cheese / Cream Potatoes)

Step 1: Preheat oven to 325f degrees.

Step 2: Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices. A manodlin works best for thin slices.

Step 3: Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.

Step 4: Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.

Step 5: Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.

Step 6: Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.

Step 7: Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.

Step 8: Serve immediately.