Ingredients (serves 5 to 6):
1.5 kilos of potatoes, preferrably "Agata" potatoes
0.5 liters of cream
0.5 liters of milk
2 cloves of garlic
Salt
Pepper

Preparation:
Peel the potatoes before cutting them in slices 3 millimeters thick. Press the garlic cloves. In a pot, mix the cream and milk together with the pressed garlic. Pour the mixture into a gratin dish, then add the potatoes.

Heat the mixture on the stovetop until the liquid nearly covers the top layer of potatoes. Once the liquid starts to boil, place the gratin into an oven preheated to 180 degrees Celsius for 30 minutes. Once the gratin has started to brown slightly, remove it from the oven and test the potatoes with a fork or knife. If the utensil can be easily removed, the gratin is done - otherwise, place the gratin in the oven for several minutes until the potatoes are fully cooked and the top layer has browned.