Dauphinoise potatoes

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Potatoes:
   • Peel the potatoes and thinly slice them (about 1/8 inch or 3 mm thick).
3. Make the Cream Sauce:
   • In a saucepan, heat the heavy cream over medium heat. Add minced garlic, salt, black pepper, and a pinch of nutmeg (if using). Stir well and heat until it’s warm but not boiling.

1. Layer the Potatoes:
   • Grease a baking dish with butter. Arrange a layer of sliced potatoes in the bottom of the dish, slightly overlapping each slice. Pour a portion of the warm cream mixture over the potatoes.
2. Repeat Layers:
   • Continue layering potatoes and pouring the cream mixture until you run out of potatoes. Make sure to finish with a layer of cream on top.

1. Add Cheese (Optional):
   • Sprinkle the grated Gruyère or Emmental cheese evenly over the top layer if you want a cheesy crust.
2. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for about 45 minutes. Then, uncover and bake for an additional 15-20 minutes or until the top is golden brown, and the potatoes are tender when pierced with a knife.

1. Rest and Serve:
   • Once baked, let the Dauphinoise Potatoes rest for a few minutes before serving. This allows the cream sauce to thicken slightly.
2. Garnish (Optional):
   • Garnish with fresh chopped parsley if desired.

Serve the Dauphinoise Potatoes as a delicious side dish alongside roasted meats or as a comforting accompaniment to your favorite meal. Enjoy!