A classic French dish, Dauphinoise Potatoes are thinly sliced and layered with cream and garlic for a rich and decadent side dish perfect for complementing robust main courses.
Preheat oven to 180°C (350°F).
Peel and thinly slice the potatoes.
Rub a baking dish with the garlic clove halves and then butter the dish.
Layer half of the potato slices in the buttered dish, slightly overlapping each slice.
Sprinkle with salt and pepper and half of the grated nutmeg.
Pour half of the cream over the potatoes.
Repeat the layers with the remaining potatoes, cream, salt, pepper, and nutmeg.
Press the layers down to submerge the potatoes in the cream.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 25-30 minutes or until the top is golden and the potatoes are tender.
Let it stand for a few minutes before serving.
