A delightful twist on the classic potato gratin, featuring a rich and creamy texture with a hint of nutmeg and a crispy golden cheese topping.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Peel the potatoes and slice them thinly using a knife or mandoline.
Thin slices cook more evenly and absorb the cream better.
Rub the inside of an ovenproof dish with a clove of garlic, then grease it with butter.
This step infuses the dish with a subtle garlic flavor.
Layer the potato slices in the dish, slightly overlapping them.
Overlapping ensures even cooking and a cohesive texture.
In a saucepan, heat the cream gently and stir in the nutmeg, salt, and pepper.
Heating the cream helps it blend with the spices.
Pour the cream mixture over the potatoes, ensuring even coverage.
Pour slowly to allow the cream to seep between the layers.
Sprinkle the grated cheese evenly over the top.
A generous cheese layer creates a delicious crust.
Bake in the preheated oven for 40-50 minutes, or until the potatoes are tender and the top is golden brown.
Check doneness by inserting a knife into the center; it should slide in easily.
Serve the gratin hot, directly from the dish, and enjoy!
Let the gratin rest for a few minutes before serving to set the layers.
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