1- Prepare the Potatoes

• Peel the potatoes thoroughly.

• Do not rinse them after slicing, their natural starch helps thicken the sauce.

• Slice into thin rounds, about 2 mm thick, for even cooking.

2- Prepare the Garlic

• Lightly butter the baking dish.

• Cut a garlic clove in half and remove the germ for easier digestion.

• Rub the cut sides over the bottom and edges of the dish to infuse subtle flavor.

• Finely crush and mince the remaining garlic.

3- Pre-Cook the Potatoes on the Stove

• In a large saucepan, pour in the milk and heavy cream.

• Add the minced garlic, salt, pepper, and a touch of grated nutmeg.

• Add the sliced potatoes.

• Bring to a gentle simmer over low heat for 5-7 minutes.
  This step starts the cooking process and releases the potatoes’ natural starch.

4- Assemble and Bake

• Carefully pour the potatoes and creamy mixture into the prepared baking dish.

• Smooth the top with a spatula for even baking.

• Bake at 150°C (traditional heat) for 45 minutes.

• Check doneness by inserting a knife, it should slide in easily without resistance.