-
Wash the potatoes and slice them in (3
mm) thick on a mandoline.
-
Spread them on a table and sprinkle
lavishly with salt.
-
Rub the slices together then heap them up
in a pile and leave for 5-10 minutes.
-
The salt will extract the water and
soften the potatoes.
-
Combine the cream and milk in a saucepan
large enough to take the potatoes later.
-
Salt very lightly, add 2 turns of the
pepper mill and grate in a little nutmeg.
-
Set over a high heat and bring to the
boil. Simmer for several minutes.
-
Rub a medium gratin dish, preferably made
of fine metal, with half the garlic dipped in salt.
-
Press the potatoes lightly between your
hands to squeeze out the excess water.
-
Add the potatoes to the boiling cream and
bring the mixture back to the boil.
-
Remove from the heat and, using a large
spoon, spread the mixture evenly in the prepared dish.
-
The gratin should be about 2 inch (5 cm)
thick. Bake at 250F/120C/gas mark 1 for about 45 minutes.