Summary

Ingredients

• 1 ¼ kg potato (s), floury cooking
• 400 g cream
• 1 clove garlic
• 2 teaspoon, heaped broth, instant
• some nutmeg
• some oil possibly for the mold

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Instructions

1. Peel the potatoes and slice them into thin slices (approx. 1-2mm), layer them in an oiled baking dish.
2. Squeeze the garlic clove, add the cream, add nutmeg and sprinkle stock. Mix everything well (I`ll take the wand for a moment). Pour over the potatoes.
3. The potatoes sag by themselves when you cook them, so if you squeeze hard, the cream should rise slightly through the potatoes (the amount of cream depends a bit on the baking dish used, but I`ve always been able to get there well with the specified amount ).
4. Bake at 175 degrees in the oven (top and bottom heat) for one hour.