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Even if it is the first day of spring, the air is still crispy and makes it the perfect time for a classic French dish served with seasonal vegetables or just a green salad.
It takes some time to cook, but not too long to prepare.
INGREDIENTS
· 2 large glove garlic (1 halved and 1 minced)
· 2.5 lb. /1.25kg russet or gold potatoes peeled
· 1 ¼ cup/ 310 ml milk
· 1cup/250ml heavy cream
· 3tbsp/ 45gr butter
· Salt and pepper
· nutmeg
Optional: shredded Gruyere or Cheddar
INSTRUCTIONS
Meat
1. Preheat the oven to 375F. Rub an 8-inch square baking dish or an 8cup baking dish with the cut sides of the garlic halves. Coat the baking dish with 1 tbsp. of butter
2. In a large pot, combine milk, cream and mince garlic, salt, pepper and nutmeg and 2tbsp butter.
3. Slice the peeled potatoes 1/8 inch (3mm) or Number 3 on the mandolin slicer. Add the sliced potatoes to the milk mixture. To prevent discoloration don’t wait too long to add the potato to the milk.
4. Brink the milk mixture to a simmer over medium heat, stirring occasionally. Cover and cook for 3 minutes.
5. Using a slotted spoon, transfer the potatoes to the prepared dish, arranging the top layer of potatoes in an overlapping pattern if desired.
6. Poor all of the milk mixture over the potatoes.
7. Cover the dish with a buttered aluminum foil, buttered side down
8. Bake for 40 minutes with the foil, then uncover and bake about 20 minutes until the potatoes are tender, the liquid bubbles and the top is brown and crusty.
9. Remove and let stand for 10 minutes before serving.
Optional: Sprinkle with shredded cheese after the 40 minutes
Note: Also great served as a side dish with a grilled meat or stew.