Step 2: Prepare the cream
Mix the whole milk and whipping cream in a saucepan. Add a peeled and lightly crushed clove of garlic to infuse the sauce.
Heat over medium heat until the mixture is simmering (do not boil). Remove from heat and let steep for 10 minutes.
Remove the clove of garlic, season with salt, pepper and a pinch of nutmeg (if using). Mix well.
Step 3: Assemble the gratin
Grease a gratin dish (approx. 20×30 cm) with the other clove of garlic, cut in half, to lightly season it, then grease the dish generously with 20 g of butter.
Arrange the potato slices in even layers, overlapping them slightly for a nice presentation.
Pour the hot cream and milk mixture over the potatoes, making sure it almost covers the slices (the liquid should be even without drowning the gratin).
Spread the remaining 20g butter in small pieces over the top for a golden brown crust.
If you choose a gratin version, sprinkle lightly with grated Gruyère or Comté cheese.
Step 4: Bake
the recipe on the next page
