For ➍1 kg potatoes
50 cl milk
25 cl cream
10 g butter
2 cloves garlic
1 sprig thyme
black pepper
nutmeg & salt
Peel the garlic and potatoes*. Chop a clove of garlic very finely. Cut the potatoes into slices of 3-4 mm, as regular as possible.
Bring the milk to a boil in a saucepan.
Add the potatoes, chopped garlic, thyme, pepper, nutmeg and a pinch of salt.
Cook 30 m over medium heat and then let stand covered for 10 m.
Preheat oven to 200°C.
Butter a dish. Rub it with a clove of garlic cut in half.
Arrange potatoes in layers in the baking dish up to 1 cm from the edge. Pour cream and milk cooking to cover the potatoes.** Place a few knobs of butter on the surface.
Bake for 30 to 45 m in preheated oven. Cooking is complete when the surface of the upper crust is evenly browned.
Serve with lamb or game.
*Do not pass the potatoes in water to avoid losing their starch.
**Add 2 tbs of mustard for a stronger taste.
