German Potato and Cheese Gratin

Preheat the oven to 180°C on top-and-bottom heat setting. Grease a baking dish with butter.

Peel the potatoes and cut them into very thin, even slices about 2–3 mm thick; do not rinse them, so the starch can help thicken the sauce.

Crush the garlic with the flat side of a knife. In a bowl, combine the cream with the milk, then add the garlic, salt, black pepper, and nutmeg.

Arrange the potato slices in the dish, overlapping like shingles, pouring the cream-milk mixture evenly over each layer. Distribute the garlic between the layers.

Cover the dish with foil and bake for 45 minutes, until the potatoes are almost tender.

Remove the foil, sprinkle the top with grated hard cheese, and return the dish to the oven for another 10–15 minutes, until the cheese melts and turns golden.

Check for doneness with a knife or fork: it should slide easily into the center of the gratin. Let the dish rest for 5 minutes, then serve hot.