Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled
  • 2 cloves garlic, minced
  • 1 ½ cups (350ml) heavy cream
  • 1 cup (240ml) whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons unsalted butter, for greasing the dish

Instructions:

  1. Thinly slice the potatoes using a mandoline or a sharp knife. Place sliced potatoes into a bowl of cold water to prevent browning. Drain well before using.
  2. Combine the cream, milk, minced garlic, nutmeg, salt, and pepper in a saucepan. Bring to a simmer over medium heat, then reduce heat and simmer gently for 5 minutes to infuse the flavors.
  3. Grease the baking dish with butter. Arrange a layer of potato slices in the bottom of the dish, slightly overlapping. Pour a little of the cream mixture over the potatoes. Repeat layering potatoes and cream mixture until all the potatoes are used. Ensure the potatoes are submerged in the cream.
  4. Cover the baking dish with foil. Bake in a preheated oven at 350°F (175°C) for 45 minutes.
  5. Remove the foil and continue to bake for another 15-30 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
  6. Let the gratin rest for 10-15 minutes before serving. This allows the cream to thicken slightly.