The potatoes have to be big and washed and peeled, kept in a bowl of water to prevent darkening of the skin. Sliced into thinny thin slices. Set aside

In a pan add milk and cream, add rosemary, nutmeg, garlic, cut onions, and butter, bring it to heat and cook on low flame for 15 mins

Sieve and discard the herbs. Keep the cream-milk aside

In a baking dish, add parchment paper and place the potatoes to overlap, make 3 layers, each layer should be drizzled with nutmeg, pepper powder and salt, drizzle the milk-cream mix, add loads of cheese, repeat the layers and cheese should be on top

Bake for 45 mins to 1 hr in a Pre heat oven of 180 deg C

Insert a knife to see it comes out smooth

Refrigerate for few hours to cool down. Demould

In a pan heat 1 Tbsp oil, add butter, add garlic cloves, and add the cut Dauphionaise. Fry and set aside