Gratin Dauphinois

• 2 pounds potatoes firm-fleshed, such as fingerling
• 1 1/4 cups milk
• 1 1/4 cups heavy cream
• 1 pinch nutmeg
• 1 teaspoon dijon mustard
• 1 teaspoon salt
• 1 clove garlic
• 2 tablespoons butter soft
• chopped parsley or dill, optional

1. Peel the potatoes ad cut them into 1/8-inc-thick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes.
2. Meanwhile, preheat the oven to 400u0b0F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish, then semear the butter around the inside of the dish.
3. Pour the potato and cream mix into the dish and spread the potatoes out evenly. Bake for 35-40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, and a simple green salad.

potatoes, milk, heavy cream, nutmeg, mustard, salt, clove garlic, butter, parsley

Taken from www.yummly.com/recipe/Gratin-Dauphinois-1704012 (may not work)