Potato Gratin (Edit)

3.3 lbs (1.5 kg) of waxy yellow flesh potatoes

17 oz (600ml) of heavy whipping cream

3.4 oz (200 ml) crème fraîche (or more cream)

3.4 oz (200 ml) whole milk

1 tablespoon of plain butter (to coat the gratin dish)

4 cloves of garlic

Nutmeg

1 tbsp salt

Pepper

Rub two cloves of garlic on the cooking dish (rub until falling apart)

Coat the dish in butter and add some salt, pepper and nutmeg

Slice potatoes ~4-5 mm thick

Add milk, cream, and creme fresh to a pot

Add salt, pepper, and 4 crushed garlic cloves (2 from rubbing on the dish)

Add potatoes

Bring to a simmer and let it simmer for 15 minutes (ready when you can pierce one slice easily with your finger)

With a slotted spoon, add one layer of potatoes

Season with salt, pepper, and nutmeg

Repeat 2 times

Boil the remaining milk to reduce a little bit and cook off the starchy taste

Pour the milk over the potatoes

Bake at 320°F convection for 45 min to 1 hr until golden brown on top

Rest for ~30 minutes