Potatoes Dauphinoise (French Potato Au Gratin)

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1. 1Step 1: Preheat your oven to 390°F (200°C), convection.
2. 2Step 2: In a medium saucepan, combine the heavy cream, whole milk, thyme, rosemary, bay leaves, and garlic cloves.
3. 3Step 3: Warm gently over medium-low heat for about 5 minutes, without letting it boil. Season with salt, black pepper, and nutmeg. Remove from the heat and let it infuse while you prepare the rest.
4. 4Step 4: Slice the potatoes very thinly using a mandoline for best results.
5. 5Step 5: Generously butter a gratin dish. Layer the potatoes, either stacked or arranged in neat rows.
6. 6Step 6: Remove the herbs and garlic from the cream mixture. Pour the warm liquid evenly over the potatoes.
7. 7Step 7: Add grated cheese on top if using. Cover with parchment paper or aluminum foil.
8. 8Step 8: Bake for 1 hour, until the potatoes are tender. Remove the paper or foil for the last 10 minutes to allow the top to turn lightly golden.
9. 9Step 9: Turn off the oven, open the door slightly, and let the gratin rest for 5-10 minutes to allow the liquid to settle and the texture to become perfectly creamy.
10. 10Step 10: Serve warm as a main dish with a green salad, or as a side dish with roasted chicken or fish.