Creamy potato gratin (Gratin dauphinois)

1. Heat the oven to 160 °C. Peel the potatoes and slice them into thin (about 2-3 mm) rounds (do not rinse, so the starch helps thicken).

2. Rub an ovenproof dish thoroughly with the halved garlic, then butter it lightly.

3. Warm the cream with the milk, season with salt and pepper and grate in a pinch of nutmeg.

4. Arrange the potato rounds in layers in the dish, salting each layer.

5. Pour over the spiced cream so it just covers the potatoes.

6. Bake for about 60 minutes until the potatoes are tender and the top golden; rest a few minutes before serving.

Tip: A true gratin dauphinois contains no cheese – the creaminess comes from the cream and the potato starch. Don't rinse the sliced potatoes, and bake low and slow so it turns silkily tender.