Step 1

Preheat your oven to 160°C (320°F).

Step 2

Grease an ovenproof baking dish with butter.

Step 3

Peel the potatoes and slice them thinly using a mandoline or a sharp knife.

Step 4

Aim for even slices around 3mm thick to ensure uniform cooking.

Step 5

In a small saucepan, gently heat the double cream, milk, and minced garlic over low heat.

Step 6

Add a pinch of grated nutmeg, salt, and pepper to taste. Stir the mixture gently, ensuring it does not boil.

Step 7

Arrange a layer of potato slices in the greased baking dish, slightly overlapping them.

Step 8

Pour some of the cream mixture over the top, spreading it evenly.

Step 9

Continue layering the potatoes and cream mixture until all the ingredients are used, finishing with a final layer of cream on top.

Step 10

Cover the baking dish with foil and place it in the preheated oven.

Step 11

Bake for 1 hour, then remove the foil and bake for an additional 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 12

Let the dish rest for a few minutes before serving to allow the flavors to meld and the potatoes to set.

Step 13

Serve hot as a side to roast meats, fish, or a fresh salad.