* 450 g (1 lb) potatoes, Cara, King Edward or Desiree
* 1 clove garlic, crushed
* 142 ml (5 fl oz) milk
* 142 ml (5 fl oz) double cream
* Freshly grated nutmeg
* 25 g ( 1 oz) butter
* Dash of olive oil
* 110 g (4 oz) Gruyère cheese, grated
* Salt and freshly ground black pepper

===Method===
* Preheat the oven to 150° C (300° F - Gas 2)
* Peel the potatoes and slice thinly with a food processor or a mandoline
* Rinse the sliced potatoes in cold water to remove excess starch
* Dry them with a tea-towel
* Rub a gratin dish with the olive oil
* Building up in layers, add; potato, Garlic, salt and pepper until all the potato is used
* Mix the milk, cream and cheese together and grate a little nutmeg into the mixture.
* Pour over the layered potatoes
* Top with dabs of butter and bake on the top shelf of the oven for an hour and a half
* Philadelphia dauphinoise potatoes
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