The real one – no Bechamel, no cheese, no none sense!
For 1.5 kg of potatoes (six servings)
1- Wash and peel, and wash again the potatoes then slice them in thin slices. (Wash them before and not after otherwise they turn black and loose the starch necessary for a good Dauphinois)
2- In a pan heat up 30 cl of milk, a few garlic cloves crushed, salt, pepper, nutmeg (optional) and bring to a boil. Put in the potatoes and let them cook for 10 to 15 minutes.
3- Place the potatoes in a buttered dish (without the milk), cover with about 200 cl of cream (one pot) and put a few pieces of butter on top.
4- Cook uncovered in a medium heat oven (180 ºC.) for 50 minutes to one hour.