Potato gratin

A creamy dauphinois-style potato gratin where thin slices of potato bake slowly with milk, cream, garlic, thyme, and nutmeg until soft and golden.

• 1 kg floury potatoes, thinly sliced
• 300 ml whole milk
• 284 ml double cream or cooking cream
• 1 garlic clove, halved
• 2 thyme sprigs
• 1 small shallot, roughly chopped, optional
• 1 pinch freshly grated nutmeg
• 25 g finely grated Parmesan
• Butter for the dish
• Salt and black pepper

Method

1. 1
   Heat the oven to 160C, or 140C fan. Butter a gratin dish well.
2. 2
   Put the milk, cream, garlic, thyme, shallot if using, nutmeg, salt, and pepper in a saucepan and bring the mixture just to a simmer.
3. 3
   Add the sliced potatoes and simmer gently for about 8 minutes, stirring carefully, until they begin to soften.
4. 4
   Remove the garlic and thyme. Spoon the potatoes and liquid into the dish and level the top.
5. 5
   Scatter over the Parmesan and cover loosely with foil if the top colours too quickly.
6. 6
   Bake for about 1 hour until the potatoes are completely tender and the gratin is bubbling at the edges.
7. 7
   Leave the gratin to rest for 10 to 15 minutes before serving so the layers can settle.