Author Notes: The real one – no Bechamel, no cheese, no none sense! —Kenza Saadi
garlic cloves crushed
cup heavy cream
butter (a few pieces)
salt, pepper and nutmeg - to taste
- Wash and peel, and wash again the potatoes then slice them in thin slices. (Wash them before and not after otherwise they turn black and loose the starch necessary for a good Dauphinois)
- In a pan heat up the milk, the crushed garlic, salt, pepper and nutmeg (optional) and bring to a boil. Put in the potatoes and let them cook for 10 to 15 minutes.
- Place the potatoes in a buttered dish (without the milk), cover with the heavy cream and place a few pieces of butter on top.
- Cook uncovered in a medium heat oven (180 ºC.) for 50 minutes to one hour.