Potato casserole

Ingredients:

• 1 kg of yellow starchy potatoes
• 1 clove garlic, crushed
• 2 tablespoons unsalted butter
• 2 cups light cream
• 1 tbsp coarse salt
• A pinch of nutmeg

Preparation:

1. Preheat oven to 350°F (175°C). Rub the inside of an 8 x 8 x 2-inch casserole with garlic and let it dry. Set aside any remaining garlic. Rub the inside of the casserole with butter. Set aside any remaining butter.
2. Peel and thinly slice the potatoes using a mandoline or vegetable peeler until slices are about 0.3 cm thick.
3. In a medium saucepan, combine the garlic, butter, potatoes, cream, salt, black pepper to taste, and nutmeg. Bring to a boil, reduce heat to medium, and simmer, stirring, until the mixture thickens, about 5 minutes. Transfer the mixture to the prepared casserole. Shake the casserole to distribute the potatoes evenly.
4. Bake the potatoes, basting occasionally with the juices, until golden brown and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes, then serve.