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600 g floury potatoes
1 onion
250 ml milk
250 ml single cream
2 cloves garlic, finely chopped
salt, pepper
ground nutmeg
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Peel uncooked potatoes and slice thinly. Cut onions into small cubes. Heat milk together with cream, salt, pepper and ground nutmeg.
Now layer potatoes and onion alternately into a greased pan seasoning each layer with salt, pepper and garlic. Pour over the milk-cream mixture on top, preheat the oven and bake the casserole at 180° C for about 45 minutes until golden brown.