Come on now, who doesn’t love the creamy goodness of an old-school potato gratin?!
6 large waxy potatoes
1 cup cream
1 cup whole milk
3 cloves garlic, crushed
sea salt and ground pepper
120 grams gruyère cheese, grated
¼ teaspoon freshly ground nutmeg
Preheat the oven to 180°C.
Slice the potatoes thinly either by hand or using a mandoline.
Place the cream, milk and garlic in a large pot and season well with salt and pepper. Bring to a gentle boil then reduce the heat to a simmer. Add the sliced potatoes and cook for 5 minutes.
Gently transfer half of the potatoes to a baking dish. Cover with half of the cheese, add the remaining potatoes and cream mixture and top with remaining cheese.
Bake for 40 minutes until golden and bubbling. Leave to sit for 5 minutes before serving.