Prep time: 30 minutes
Cook time: about 1 hour 45 minutes
Difficulty: Easy

Wash the potatoes. Peel and slice the potatoes into 1/8-inch (2–3 mm) rounds using a mandoline.

In a saucepan, bring the milk and heavy cream to a boil. Add the peeled and thinly sliced garlic, thyme, a few grates of nutmeg, salt, and pepper. Add the potatoes and cook uncovered over low heat for 15 minutes, stirring occasionally.

Preheat your oven to 300°F (150°C).

Peel the garlic clove and cut it in half. Rub the inside of a baking dish with the cut side of the garlic.

Use a slotted spoon to transfer the potatoes into the dish, layering them evenly.

Remove the thyme sprig from the milk and cream mixture, taste and adjust seasoning if needed, then pour it over the potatoes. Dot with pieces of butter.

Bake for 1 hour 30 minutes, checking occasionally.