Gratin Dauphinois

This recipe was created in the 18th century in the "Land of the four mountains": Lans, Villard de Lans, Autrans and Sassenage.

Take some yellow flesh potatoes (Holland variety for example), peel them and cut them into thin slices. Wash them and dry them properly.
Rub the inside of a dish with 1 garlic clove and then repeat this operation with the turnip. Place a layer of potato slices, season them with salt and pepper, add some nutmeg and cover with cream, then repeat this until you fill the dish.
Cook in the oven for 1 hour at 300°F (150°C or th.5), and then 30 min at 400°F (200°C or th.7) so that the top of the gratin becomes a golden brown.
Never use eggs for this recipe, they are not compatible with the smoothness and the softness of the dish.
If you add several sorts of cheese, this recipe will become a Gratin Savoyard.
Our ancestors only used double cream, a very thick cream ; you may also use this cream, but I advice you to use a lighter variety of cream (whipping cream) for better digestion.
Taste this recipe and I guarantee you will feel that you have never eaten a gratin dauphinois like this one before.