Step 1

Heat the oven to 160°C/fan140°C/gas 3 and lightly grease a 1.1-1.2 litre ovenproof dish. Put a large pan of water over a high heat, then add the garlic and bay leaves and bring to the boil. Add the potatoes and boil, covered, for 5 minutes or until almost tender. Strain, discarding the garlic and bay leaf.

Step 2

Combine the créme fraîche and milk in a large bowl. Add a good grating of nutmeg and season well. Gently stir through the potatoes until well coated (don’t worry if some break up). Spoon the mixture into the prepared dish, spread evenly, then finely grate the gruyére over the top.

Step 3

Bake for 45-50 minutes until golden and bubbling, and the potatoes feel tender when pierced with the tip of a sharp knife. Leave to stand for 5 minutes before serving.