French Creamy Baked Potatoes - 2

Cooking Steps 1. Lightly grease the inside of your baking dish with butter or oil and set aside. 2. Wash and peel the potatoes, then slice them into uniform thin slices of about 0.2 cm (it's recommended not to rinse them after slicing; the starch on the surface will help the sauce thicken). 3. In a bowl, whisk together milk, heavy cream, minced garlic, salt, black pepper, and a pinch of nutmeg. 4. Layer the sliced potatoes in the baking dish, arranging them evenly and slightly overlapping each layer. 5. Pour the prepared creamy sauce over the potatoes, ensuring it covers them or comes up to almost the same level. Place a few small pieces of unsalted butter on top. 6. Bake in a preheated oven at 200°C (about 400°F) for approximately 40 to 50 minutes. 7. Once the potatoes can be easily pierced with a fork and most of the liquid has evaporated, remove from the oven, sprinkle evenly with shredded cheese, and return to the oven for another 10 minutes, or until the top is golden brown and crispy.