Grease your roasting tin or baking dish. Peel and slice the potatoes on a mandolin, not too thin so they are translucent, but thick enough so they hold their shape.

Lay one layer potatoes in the base of the roasting tin, then add about half a teaspoon of garlic over the top of the potatoes (change the quantity to suit how strong you would like the garlic). Add another layer of potatoes and then more garlic. Keep layering the potatoes and add garlic to each layer. Add salt and pepper to every 2 or 3 layers.

When you reach about half way up the dish, mix the milk and cream together in a separate bowl. Pour the milk and cream mixture over the potatoes until they are just covered. Then, continue adding layers of potatoes and garlic until you reach about 2cm from the top. Add the remaining cream mixture. You know you have enough liquid over the potatoes when you press down on them slightly, and they are just covered with the milk and cream mixture. If they are not, add more milk and cream.

Finish with freshly grated nutmeg and a few knobs of butter. Bake in the oven at 170°C for about 1.5 - 2 hours. (This may vary depending on the oven). Note: the liquid will bubble over the side of the dish so perhaps have a roasting tray underneath to catch the overflow!

You can either serve the Dauphinoise hot while the sauce is runny, or if you'd like them to keep their shape and create a neat slice, you can add a later of baking paper to the top and weigh them down with cookbooks while the potatoes cool.