Method:

1. Combine cream, milk, nutmeg, garlic, rosemary and bay leaves to make a creamy base sauce for the gratin. Season generously with pepper and salt, as this will be the only seasoning for the dish.

2. Allow this mix to reduce to half.

3. Peel your potatoes and slice them with your manual slicer or your slicing machine. Mind your hands and fingers. Thickness of the slices should be about 3 mm.

4. Butter an oven tray and add one layer of potatoes (fish scale pattern) to the bottom.

5. On top of the potatoes, add a thin layer of the cream sauce. Repeat until all potatoes are finished.

6. Top off with the leftover cream sauce and the grated cheese.

7. Allow to bake for about 40 minutes at 180°C. For the last ten minutes, add some aluminum foil to avoid the cheese to color too much. 

1. Combine cream, milk, nutmeg, garlic, rosemary and bay leaves to make a creamy base sauce for the gratin. Season generously with pepper and salt, as this will be the only seasoning for the dish.

2. Allow this mix to reduce to half.

3. Peel your potatoes and slice them with your manual slicer or your slicing machine. Mind your hands and fingers. Thickness of the slices should be about 3 mm.

4. Butter an oven tray and add one layer of potatoes (fish scale pattern) to the bottom.

5. On top of the potatoes, add a thin layer of the cream sauce. Repeat until all potatoes are finished.

6. Top off with the leftover cream sauce and the grated cheese.

7. Allow to bake for about 40 minutes at 180°C. For the last ten minutes, add some aluminum foil to avoid the cheese to color too much.