Gratin Dauphinois

• 1 kg of potatoes with yellow flesh ( Charlotte or Belle de Fontenay ),
• Half a litter of milk,
• 200 g of double cream ( 5 to 6 table spoons ),
• 100g of grated gruyere cheese ( it could be Conte Cheese or another cheese ..),
• 50G of butter,
• 1 clove of garlic,
• Grated nutmeg,
• Sea salt pepper.

1. Cut potatoes in thin slices ( thickness of a coin ); Don't wash them under water
2. Keep them apart.
3. Heat the milk in a sewpot.
4. When boiling, ad the double cream, and 90% of the gruyere cheese,
5. Season,
6. Add some thyme and nutmeg
7. Then carry on cooking over on a low heat,
8. Add the slices of potatoes in the milk,
9. Carry on cooking that way on low heat, during 20 minutes and stir often to avoid the potatoes to stick.
10. rub the bottom of a dish with the garlic,
11. Do it all over and on every part of the dish, during a long time to make sure every part of the dish gets the taste of garlic, ( garlic will give a special taste to the gratin ,
12. Spill the mixture from the stewpot into the dish,
13. Add the 10% of gruyere cheese remaining on top, and also add butter in small pieces.
14. Put the dish in the oven during 90 minutes,
15. The slowest the cooking is, the better it is for the recipe.

potatoes, litter, cream, gruyere cheese, butter, clove of garlic, nutmeg, salt pepper

Taken from www.epicurious.com/recipes/member/views/gratin-dauphinois-50110886 (may not work)