Classic French Potato Gratin
Slice russet potatoes(1 lb) very thin using a mandolin. Add 2 cups of whole milk, S&P, nutmeg.
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Bring to a boil for about 10 minutes moving the potatoes around so they don’t stick on the bottom.
2
Brush with garlic a baking pan.
3
Transfer potatoes on the baking pan.
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Add a few sprigs of thyme. Bake on 350 degree until golden brown.
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