Peel and wash the potatoes and slice them as thinly as possible. Pat dry immediately on a kitchen towel. Grease a large (28cm) quiche pan. Bring the milk, cream, butter, crushed garlic and spices to the boil. Layer the potatoes nicely in the pan and pour the hot cream milk over them. Put the tin in the cold oven and cook at 150 ° for 1.5 hours. The gratin is not as rich as other potato gratins. It is less fatty and you can cut out portions of the side dishes very well.
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