Gratin Dauphinois | Seasoning to cut Saffron or Cep

For 4 people :

- 1.2 kg of potatoes 
- 20 cl of liquid cream
- 50 cl of milk 
- Nutmeg 
- Butter 
- 2 cloves garlic

1. Peel and thinly slice the potatoes  
2. In a saucepan heat the milk, cream, garlic and nutmeg.
3. Then add the potatoes and leave to cook for 10 minutes.
4. Pour the mixture into a mold previously rubbed with garlic.
5. Place a few knobs of butter on the gratin and place in an oven preheated to 200°C.
6. Leave to cook for 25 to 30 minutes.
7. Remove the gratin from the oven and let rest for a few minutes.
8. Accompany the gratin with slices of Safran or Cèpe pencils.