====== Dauphinoise Potatoes ======


Here’s the converted recipe with USA measurements, resized by 1/2:

===== Ingredients =====

  * 3.3 lbs potatoes (1.5 kg)
  * 3.4 fl oz milk (100 ml)
  * Nutmeg (to taste)
  * 1 quart heavy cream (1 liter)
  * 2 garlic cloves, crushed or finely grated
  * 2.6 oz mild cheese (75 g)

===== Method =====

  - Preheat the oven to 250°F (120°C).
  - Combine the cream, milk, garlic, salt, pepper, and nutmeg. Whisk thoroughly.
  - Peel the potatoes, then slice them thinly using a sharp knife or mandolin.
  - Rub a 8 x 6½ inch (20 x 16 cm) ovenproof dish with butter. Arrange the potato slices in the dish, adding cream between layers and a little cheese in the middle layer. Press the slices down to ensure they are fully covered in cream.
  - Bake in a water bath (bain-marie) for 2–3 hours, or until the potatoes are tender and the top is browned.

[[https://www.youtube.com/watch?v=RFMb1xEl6Lw]]