A family dinner mainstay that hails from eastern France: Scalloped potatoes baked in milk and cream, laced with shredded cheese or mushrooms, depending on the mood. Yum!
Preheat the oven to 350 °F (convection). Wash and peel the potatoes. Cut them into thin slices (about 1/8 to 1/4 inch thick) using a knife or mandolin.
Peel the garlic clove. Split it lengthwise and rub it around the inside of a casserole dish. Then use half the butter to grease the inside of the dish.
Combine the cream and milk in a bowl. Arrange half the sliced potatoes in the casserole dish. Pour in half the milk-cream mixture. Add a pinch of fleur de sel, one or two grinds of pepper and 3 generous pinches of freshly grated nutmeg.
Add the remaining potatoes, then the rest of the milk-cream mixture. Season again with salt, pepper and nutmeg. Cut the remaining butter into bits and sprinkle them over the top. Bake for 1 hour and 30 minutes. Enjoy…
Red wine: Cheverny or Saint-Amour.