Light Potato Gratin with Gruyère

• 15 g Unsalted butter
• 2 cloves Garlic
• 450 ml Low-fat milk
• 100 ml Double cream
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• ¼ tsp Ground nutmeg
• 900 g Yukon Gold potato
• 80 g Gruyère cheese

1. Heat the oven to 180°C (355°F). Rub the baking dish with the butter, then lightly crush 1 garlic clove and rub it around the dish; discard the clove.
2. Pour the milk and double cream into a saucepan. Finely grate the remaining garlic clove into the pan, then add the fine sea salt, black pepper and ground nutmeg; warm over a low heat until steaming but not boiling.
3. Peel the potatoes and slice them very thinly, ideally 2 to 3 mm thick. Keep the slices together as you work so they are easy to layer neatly.
4. Arrange a third of the potatoes in the dish, slightly overlapping. Spoon over a little of the warm milk mixture, then repeat with the remaining potatoes, finishing with the last of the milk mixture.
5. Coarsely grate the Gruyère and scatter it evenly over the top. Bake for 55 to 60 minutes, until the potatoes are tender when pierced and the top is lightly browned.
6. Rest the gratin for 8 to 10 minutes so the layers settle and slice cleanly. Serve warm.

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