J.G.
Yep, I have a killer recipe.
Here goes:
Serves 6
2 1/4 lb potatoes
3 2/3 cup Milk
1 bay leaf
1-2 Tbsp butter, softened
2 or 3 garlic cloves, very finely chopped
3-4 tbsp creme fraiche or heavy cream (optional)
salt and black pepper
Preheat oven to 350. Cut potatoes into fairly thin slices.
2. put potatoes in large saucpan and pour over the milk, adding more to cover if needed. Add salt and pepper,nutmeg and bay leaf. Bring slowly to a boil over medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not completely cooked, and the milk has thickened.
3. generously butter a 14 inch gratin dish or an 8 cup shallow baking dish and sprinkle garlic over the base.
4. using a slotted spoon, transfer the potatoes to the gratin dish. Taste the milk and adjust seasoning, then pour over enough of hte milk to come just to the surface of the potatoes, but not cover them.Spoon a thin layer of cream over hte top if you wish. Or add more milk to cover.
5. Bake for about an hour until the milk is absorbed and top is deep golden brown.