Wash the peeled potatoes (I usually use the mostly waxy ones), dry them a little and slice them as thinly as possible. Butter a large, flat baking dish and layer the potatoes in it. Whisk the cream and egg yolks together. Peel off the garlic cloves and press them into the cream with a garlic press. Season well (!) With salt, white pepper, nutmeg and a little cayenne pepper, use a little too much rather than too little salt! Pour the cream sauce over the potatoes. Bake at 180 ° C top / bottom heat (preheated) in the middle of the oven for about 75 minutes until golden brown.
Remarks:
A food processor is extremely helpful for this recipe - then the planing is quick and the slices are nice and thin.
For the look it is of course great if the potato slices are layered in the form like scales. For me personally, however, this is too tedious. I prefer to mix the potatoes again with the cream sauce (this way the garlic is better distributed in the gratin and not just on top) and then simply smooth the whole thing.
So far, I`ve always used a cup of cream - the rest can also be replaced with low-calorie cream substitutes such as Cremefine, Cremeline or some milk - that didn`t affect the taste. It is more important that the seasoning and cooking time are right.
If the gratin threatens to get too dark, simply cover with aluminum foil and continue cooking. If the cooking time is too short, the potatoes will not be soft enough.
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