Crème fraîche gives a slight tang to this classic dish.
- 2 cups milk
- 2 cups heavy cream
- 4 Tbsp. butter
- 1 clove garlic, peeled, and minced
- 6 large russet potatoes, peeled
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 1 cup crème fraîche
Preheat oven to 400º. Bring milk and cream just to a boil in a pot over medium-high heat.
Meanwhile, grease a large baking dish with 1 tbsp. of the butter and scatter garlic over bottom. Thinly slice potatoes. Arrange layers of slightly overlapping potato slices in dish, seasoning each layer with salt, pepper, and nutmeg to taste.
Spread crème fraîche over potatoes, then pour hot milk–cream mixture over potatoes and dot with remaining butter. Bake until brown and bubbling, about 1 hour.