Potato "Dauphinoise"

Boil milk, salt, add pepper. Peel the potatoes, cut them into circles of small thickness. Pour boiling milk over chopped potatoes, shake, close the lid, let it brew for a quarter of an hour.

Next, you need to separate the milk and potatoes, using a colander for this purpose. Take half of the milk mixture, add cream, nutmeg, bay leaf and crushed garlic clove, put on fire, when it boils, boil for a couple more minutes.

Put the potatoes in several layers on a baking sheet covered with a thin layer of butter, then pour the resulting mixture of milk and seasonings, after removing the bay leaf from it. Make sure the milk mass has reached the bottom by gently shaking the pan. Add the remaining butter. Spread the grated cheese evenly over the surface. Bake at a low temperature for 45 minutes, until blushed on the melted cheese.