Cooking time: 40-50 minutes
- 900g potatoes, peeled and thinly sliced
- 300ml milk
- 150ml light cream
- 2 garlic cloves, peeled and crushed
- A little grated nutmeg
- Salt and freshly ground black pepper
Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.
Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Bake for 40-50 minutes until the potatoes are cooked and the top is golden.