Potato Dauphinois

Ingredients

Around 750g potatoes1 cup heavy cream1/2 cup milk1/2 tsp nutmeg1/2 tsp black pepper1 tsp salt1 tbsp butter1 garlic clove cut in half1/2 cup grated Gruyère cheeseOptional: 1 tsp fresh thyme (or any herb, dried or fresh, of your choice)

Steps

Using a sharp chef’s knife, slice the potatoes equally in thin slices.In a pot on medium heat, place the milk, heavy cream, nutmeg, salt, pepper and the thyme if using.Bring to a simmer then mix in the potatoes. Cover and cook for 15 minutes, stirring occasionally, until the potatoes are tender and can be easily pricked with a fork. Meanwhile, rub a baking dish with the cut half of the garlic and brush with 1/2 tbsp butter.Once the potatoes are done, place them with the milk evenly in the baking dish and top with pieces of the remaining butter.Cover with foil and cut a hole in the middle for the steam to escape. Bake for 30 minutes in a preheated oven on 180C.Remove the foil and top with the cheese then bake for another 10 minutes until the cheese turns golden.Let cool 10 minutes before serving. Enjoy!