Preheat the oven to 180°C / 350°F.

Cooking time: 2 hours

This is a classic French recipe. If you add cheese, it's no more a gratin dauphinois but a good potato gratin.

1. Rub the clove of garlic splitted in half all over the surface of a gratin dish. Butter the dish.
2. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry.
3. Layer the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt, cinnamon and freshly ground pepper between each layer.
4. Pour the milk over the potatoes - it has to cover 2/3 of the dish.
5. Dot the top with butter.
6. Cover with a buttered aluminium foil and bake for about one 90 minutes.
7. Pour the cream and bake again, uncovered for 30 minutes or less, until golden.