Potato gratin is a wonderful dish. It's not quick to make, but it doesn't require much attention either. All you need to do is to peel and slice a few potatoes, heat some cream, put the sliced potatoes into an ovenproof mold, pour the cream over them and put them in the oven to bake.
400-500mlcream (15-18% fat) (Or 400-500 Half&Half or 250 ml 33% cream + 250 ml milk)
75gParmesan or Gran Padano cheese
Take the cream and milk out of the refrigerator 2 hours before cooking. This is to allow the cream to warm up to room temperature and not curdle when heated from a sudden temperature change. Mix the milk and cream well. Preheat the oven to 360 degrees F (180 C).
Peel and crush 2 cloves of garlic with a knife. Pour half the cream (or milk and cream mixture) into a shallow pan. Add the garlic. Cook over low heat for 15 minutes.
Meanwhile, wash, peel and slice the potatoes into thin slices, about 5-6 mm thick. Grate 75 g of Parmesan on a fine grater.
Remove the pan from the heat and season the cream with a pinch of salt, a pinch of pepper and freshly grated nutmeg (about ¼ teasp.). Stir to combine. Transfer the potatoes to a skillet (leave a little to make a nice top layer). Arrange them evenly.
Pour in the remaining cream so that it barely touches the top layer of potatoes. Spread the top layer of potatoes in a circle with a little overlap.
Lightly press the top down with your fingers to evenly distribute the creamy sauce. Sprinkle with parmesan. Put a few small cubes of butter on top. Bake for 50-60 minutes until golden brown. The potatoes are ready when you can easily pierce them with a wooden skewer.