2 cloves of garlic
3 tablespoons (soup spoon) of butter at room temperature
1 and 1/4 cup (chalice) of milk
1 cup (chalice) of heavy cream
Salt, black pepper, and nutmeg to taste
5 large potatoes
2 cloves of garlic
3 tablespoons (soup spoon) of butter at room temperature
1 and 1/4 cup (chalice) of milk
1 cup (chalice) of heavy cream
Salt, black pepper, and nutmeg to taste
5 large potatoes
Cut one clove of garlic in half and another into small cubes. Reserve
Rub the halves with a soup spoonful of butter in a refrigerator and set aside. Reserve
In a bowl, mix milk, heavy cream, minced garlic, salt, black pepper, and nutmeg, and the remaining butter
Peel the potatoes and cut them into thin slices
Combine them with the mixture and cook over low heat, stirring occasionally, for 15 minutes
Arrange them in layers in a baking dish
Brush with milk and cover with aluminum foil
Bake in a medium oven for 30 minutes
Remove the foil and let it brown.
