Ingredients for 6 servings
1 kg potatoes, peeled and sliced into 3 mm thick slices
300 ml whole milk
300 ml cream with 30-35% fat
3 cloves garlic, peeled and left whole
1-2 bay leaves
2-3 sprigs fresh thyme
⅛ teaspoon freshly grated nutmeg
salt and freshly ground black pepper
a knob of soft butter for greasing the pan
Method of preparation
In a saucepan, combine fresh milk and cream. Add the whole garlic cloves, bay leaves and thyme sprigs. Bring the mixture to a boil over medium to high heat. When it boils, remove the saucepan from the heat and cover with a lid. Set aside to infuse the flavors while you prepare the potatoes.
Peel the potatoes and cut them into 3mm thick slices. It is best to use a V-shaped grater or a mandolin type grater. I have been using the OXO one for years and I am very happy with it.
When the potatoes are ready, strain the milk ingredients from the spices and return them to the pot. Add the nutmeg, salt and freshly ground black pepper to taste. Add the potatoes. Place the pot on medium to high heat and let the liquid with the potatoes boil. Cook over medium heat for 2-3 minutes, stirring the potatoes from time to time with a silicone spatula from the bottom up to prevent them from sticking. The mixture should not boil vigorously, so if necessary, reduce the heat.
During this time, preheat the oven to 160ºC with the top and bottom heat option. Prepare a baking dish measuring 25x15x5 cm, the bottom and walls of which are greased with soft butter.
When the potatoes have boiled for 2-3 minutes, remove them with a slotted spoon and arrange them directly in the baking dish, aiming to cover them in a tiled pattern and evenly throughout the dish. Pour over the milk mixture in which they were boiled. The level of the liquid should be about 5-6 mm above the level of the potatoes. Place them on the middle level in the preheated oven and bake for 45 minutes. Check for doneness with a wooden skewer, which when inserted into the potatoes to the bottom should feel soft, and when the skewer is removed there should be no resistance.
Remove them from the oven and leave at least half of them to cool and firm up in the remaining liquid. They can be prepared earlier in the day or the day before and warmed in the oven before serving.
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