3 lbs russet or golden potatoes
275 ml milk
salt
pepper
nutmeg
3 oz butter
275 ml cream 35%
1 garlic clove
5 oz grated cheddar or gruyere cheese
Preheat oven at 325 F.
Peal potatoes, dry with paper and slice rather thin. Do not wash
in water, as their starch is essential for this recipe.
Put milk in a large pot. Add salt, pepper, nutmeg and butter cut
into small chunks.
Place over medium fire, whip at low speed and bring slowly to
boiling point.
Gradually add the cream, potatoes and bring again to just under
the boiling point.
Reduce temperature to simmer and cook for 10 minutes.
Preheat the oven to 325 F.
Rub garlic on the inside of a pyrex casserole, then butter
abundantly.
Place potato mixture in it and sprinkle grated cheese.
Bake for 1 hour at 325 F, then increase temperature to 350 F and
bake for 1/2 hour longer.
Serve hot.