Don’t wash them but wipe them with a tea towel and cut them into thin disks.
2
Lay the potato disks onto a clean tea towel and sprinke with about 2-3 teaspoons of salt and about 4 or 5 turns of the pepper mill.
Using your hands, carefully rub the potatoes to ensure the salt and pepper is evenly spread.
3
Pour the milk and the crushed garlic clove into a pan and bring to the boil.
Lower the heat and add the potato. Cover and leave to cook for 10 minutes.
Keep on a low heat to ensure the milk doesn’t boil over.
4
Add the light cream and a generous pinch of ground nutmeg.
Cook for approximately 15 minutes on a low heat, stirring regularly to prevent the potatoes and cream from sticking.
Mix together, being careful not to crush the potatoes, particularly when they are almost done.
5
Pour the potatoes into a greased oven-proof dish and cover with a few knobs of butter.
Place the dish in a larger oven-proof dish. Half-fill the larger dish with water, making sure it does not overflow into the potato dish. Preheat the oven and cook at 390°F/200°C for about 10 minutes or until the gratin turns a wonderful golden color.
Finishing touches...
Some people like to sprinkle shredded cheese on the top of the dish before putting it in the oven.
Let the gratin stand for a few minutes before tasting. It is the perfect accompaniment to red meat.
This is the genuine gratin dauphinois recipe. You can't go wrong with this delicious dish. "
