Gratin Dauphinois

• 1 kg potatoes
• 1 bouquet garni
• Freshly grated nutmeg
• Salt and

Peel the potatoes and thinly slice them. Bring the milk to the boil in a pan. Add the bouquet garni, and nutmeg and salt and pepper to taste. Add the potatoes and return to the boil. Lower the heat and simmer for 10-15 minutes. Drain the potatoes and reserve the milk. Rub the garlic over the inside of a 22- x 33-cm baking dish. Butter the dish and layer the potatoes in it, seasoning each layer.