Potato Gratin

Peel the potatoes and rinse them briefly so as not to remove too much starch; cut into slices 1/4 inch thick using a knife or a mandoline.|Rub the bottom of a pot with 1 clove of garlic, peeled and crushed so it releases its aroma, then grease the pot with a small pat of butter.|Pour the milk and cream into the pot and stir lightly so the liquid absorbs the flavors from the bottom of the dish.|Flavor with a pinch of salt and some freshly ground pepper.|Add the grated nutmeg, according to taste.|Put the potatoes in the milk, bring to a boil and cook for 10-12 minutes until the potatoes are partially cooked.|Transfer the potatoes to a tray, let cool until you can arrange them neatly in a baking dish. Arrange the potatoes in a buttered baking dish; chose a dish that isn’t too wide, so you can create 2-3 overlapping layers. Pour the remaining cooking liquid over the top.|Bake in a convection oven at 400 °F for about 20 minutes. Remove from the oven when the surface is nicely browned and serve the gratin hot or warm.