Step 1

In a saucepan, heat the milk, cream salt and pepper.  Lightly rub the baking dish (2 quarts) with salt and a clove of garlic (the salt creates a sand paper effect).

Step 2

Finely slice the other cloves and add them to the milk mixture.  Brush the inside of the dish with soft butter.

Step 3

Thinly slice the potatoes using a mandoline or a sharp knife, ensuring they are as thin as you can make them. Layer the bottom of the dish with potato slices.  Add a small ladle of the cream mixture on top of the potatoes. Add another layer of the potato slices, top with a little more cream mixture and continue until your dish is full. Pour the remaining cream and milk mixture over the top.

Step 4

Cover the dish with aluminum foil and place it on a baking sheet to catch any spills. Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake for an additional 30 minutes or until the potatoes are tender and the top is golden brown. A toothpick should slide easily through the potatoes when they are done.

Step 5

Let them rest for a few minutes before serving. Enjoy your authentic French Potato Gratin Dauphinoise!