Potatoes Au Gratin

1 1/2 cups cream

1.25 kg boiling potatoes

250g gruyere cheese

2 cups milk

2 cloves garlic, crushed

1 tsp salt

pepper

ground nutmeg, fresh and grated works but pre ground nutmeg also works

butter

pour cream and milk into a large saucepan.

peel the potatoes and slice them as thinly as you can, putting them into the pot as they are ready.

add the garlic, salt and a very good pinch of ground black pepper.

bring it all slowly to the boil.

meanwhile butter a gratin dish or rectangular baking dish.

when the milk mixture comes to the boil, remove it from the heat and pour the contents into the buttered dish.

grate a bit of fresh nutmeg over the top and cover with grated gruyere cheese.

bake at any temperature from 150 degrees celsius to 200 degrees celsius, depending on what else you might be baking at the same time.

at a lower temperature it will take about 1 hour to absorb the liquid and turn the top golden, at 200 degrees celsius it will take about 40 minutes.

the potatoes will rest happily for up to an hour before being served.

this works with milder cheese such as cheddar if your family members are so inclined.