Peel the potatoes and slice them into very, very thin slices. This works best with a food processor with a planer attachment or with a normal kitchen slicer. It is possible to cut the potatoes normally, but then in my opinion the characteristic mouthfeel does not arise.
Rub a flat baking dish with garlic, then butter. Now lay out a layer of potato slices, put nutmeg, pepper and salt on top (do not be sparing with salt). Now sprinkle grated cheese on top. Carry on with potatoes and so on. The last layer of cheese should be a little more generous.
Whisk the milk, cream and eggs well, also season and pour over. The liquid should reach the top layer without covering it. Put the butter flakes on top of it, spaced closely apart.
Preheat the oven to 180 degrees and place the gratin on the middle shelf. After 30 minutes the surface will turn brown, then cover with aluminum foil and cook for another 15-20 minutes.
Remember, don`t save on salt, it can take a lot.
If you have Gruyère in slices, you can In a pinch, but only in a pinch you can also use other cheese, but the gratin takes all magic, then it`s casserole 🙂 Have fun and enjoy your meal.
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