Serves: 4 people
Preparation time: 1 hour
800 g potatoes (pommes de terre)
300 ml full-cream milk (30 cl de lait entier)
500 ml sour cream (50 cl de crème fraîche)
Salt and pepper (sel et poivre)
Nutmeg (noix de muscade)
Knob of butter (noix de beurre)
2 cloves garlic, minced (gousses d’ail)
Preheat the oven to 180°C. Rinse and peel the potatoes, then slice about 3mm thick. Put the potatoes in a large saucepan with the milk, 300 ml of sour cream (save 200ml for later), butter, garlic, salt, pepper and grated nutmeg.
Bring to the boil, then let the pan simmer for 8 minutes, stirring gently with a wooden spoon to avoid the potatoes sticking to the bottom of the pan. Remove from heat and gently place the potatoes in a casserole dish. Leave the potatoes to cool for 20 minutes.
Pour the remaining sour cream over the potatoes, then place in the oven for 15 minutes or until brown. Prod with a knife to check the potatoes are cooked, then serve.