Dauphinoise Potatoes

Note: Prefer the Hassleback dauphionoise recipe

Serves >4 as a side

    2 lbs potatoes
    1 clove garlic, peeled and lightly crushed
    3 ounces butter
    10 floz whole milk
    10 floz double cream
    salt & freshly ground black pepper
    1 pinch grated nutmeg

Directions:

   
    Peel the potatoes and slice thinly-use a mandolin slicer for speed.
   
    Don't rinse them or you'll wash off the starch that makes them creamy.
   
    Heat the oven to 350*F.
   
    Select a large baking dish, which the potatoes will also be served in.
   
    Rub the garlic round the inside of the baking dish.
   
    Generously grease the dish with about 1 oz of the butter.
   
    Put the milk, cream, remaining butter, seasoning and nutmeg into a large pan.
   
    Bring to a simmer, add the potato slices and heat gently, bringing the contents back to a simmer.
   
    Turn the potato mixture into the baking dish and spread the slices evenly.
   
    Place in the oven and bake for 1- 1 1/2 hours or until the potatoes are tender and browned on the surface.