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10 minutes
90 minutes
100 minutes
- 165ml milk
- 165ml thickened cream
- 1/2 tsp freshly grated nutmeg
- 2 garlic cloves, finely chopped
- 600g sebago potatoes, peeled, thinly sliced (a mandoline is ideal)
- 50g unsalted butter, chopped
- Preheat your oven to 180°C and generously grease a 1.5L baking dish. In a bowl, mix together milk, cream, nutmeg, and garlic. Don't forget to season it to perfection.
- Layer potatoes in the dish, drizzle with milk mixture, then repeat layers, ending with potatoes on top. Scatter butter on top before baking.
- Cover the dish with a layer of parchment paper followed by foil and bake for 1 hour. Remove the cover and bake for an additional 25-30 minutes until beautifully golden and tender. Let it sit for 10 minutes before serving.
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