Gratin dauphinois

Wash, peel and cut the potatoes into thin slices.

Cut the garlic into small pieces.

In a saucepan put half the volume of the cream and the milk. Bring to a boil.

Put the cut potatoes in the pan and add salt, black pepper and nutmeg to taste. Let them cook for 10-15', stirring the potatoes from time to time.

Preheat the oven to 180 C.

Cut the butter into small cubes.

Remove the potatoes and place them in a baking dish and add the cream. Then add the remaining volume of uncooked cream. Add the butter cubes.

Put Emmental cheese covering the top. If desired, add more spices.

Bake in the oven for 1 h. (The longer the better, sometimes I have left it even longer). Voilà!