Gratin Dauphinoise

Ingredients: (6 side servings but you can eat it all and pretend you're 6 people.) 1 clove of garlic, split in half, lengthwise 1 kilogram of potatoes 2 cups of hot milk An extra full 1/4 cup of heavy cream Salt and pepper to taste Directions: Preheat your oven to 160 degrees Celsius. Peel and slice your potatoes to around 3mm in width. Rub down the sides and bottom of your baking dish with the garlic clove. Discard the garlic clove when you're done. Combine your sliced potatoes, milk and salt and pepper in a saucepan. Simmer for a good 7-8 minutes. You'll find the milk thickening. Transfer half of the potato-milk mixture to your garlic-rubbed baking dish and pour some cream. Add the second half of the potato mixture on top of the cream you just poured, and pour the final spout of cream all over the top. Pop it into your already preheated oven. Bake for 35-40 minutes. Open the oven door, once, after 20 minutes, and crack the creamy skin. This will give you a better, thicker crust. Let it stand for at least five minutes before serving.