Potato gratin dauphinoise

Pre-heat the oven to 180° C. Take a heat-resistant dish, rub the bottom with the garlic halves and then with the butter.

Place the potato slices into the dish in order to form an even layer. Sprinkle with salt, pepper and grated nutmeg. Put a new layer of potatoes on top and sprinkle again with salt, pepper and nutmeg. Pat the potatoes down to make room for the rest of the slices. Add more layers until they reach the edge of the dish, pressing down between each new layer.

Stir the milk and cream together. Pour the liquid on top of the potatoes without spreading it. Add the gruyere cheese, if desired.

Put the dish in the oven and bake it for 2 hours, until the potatoes are tender. The top layer should be golden brown and the cream should be bubbling. Serve while still hot.