Potato gratin

1 kg waxy potatoes

peeled, cut into 3 mm thick slices

1 tbsp butter

1 onion

finely chopped

2 cloves of garlic

finely chopped

250 ml milk

250 ml full cream

2 tsp salt

Some pepper

¼ tsp ground nutmeg

Layer the potato slices in the greased gratin dish. Melt the butter in a saucepan. Add the onion and garlic and sweat over a medium heat until translucent. Pour in the milk and cream, bring to the boil, season with salt, pepper and nutmeg, transfer to a measuring jug and blend to a fine purée. Pour the mixture over the potatoes. Put the gratin dish on a wire shelf in the cold cooking space and bake at 180 °C for about 50 minutes using the hot air humid mode.

Hot air humid 180 °C for 50 Mins