Prepare all ingredients:

Wash, peel...

...and slice the potatoes in approximately 3 mm thick slices.

Do not rinse after slicing.

Place them in a saucepan along with 25 cl milk (whole milk if available)...

...a large knob of butter, garlic, salt, pepper and nutmeg.

Bring to a boil...

...then lower the heat slightly and continue to cook for about 10 minutes.

Stir from time to time with a spatula to avoid sticking to the pan. Potatoes will be coated with a cream.

Delicately place the potatoes in a gratiné pan. Level the surface and leave to cool so that flavours blend.

Then add 30 cl of crème fraîche.

Bake at 180° for 20 to 30 minutes.

Serve in the baking pan.