Zubereitung

1. 1

   Heat the oven to 180 degrees. Peel the potatoes and slice them into wafer-thin rounds with a mandoline.

2. 2

   Warm the cream and milk with the crushed garlic, salt, pepper and nutmeg. Turn the potato slices through the mixture so they are evenly coated.

3. 3

   Fill a buttered dish with the potatoes in overlapping shingles and pour the remaining cream mixture over the top.

4. 4

   Bake the gratin until the potatoes are tender and the surface is deep golden and glossy. Let it rest briefly and scatter with thyme before serving.