Put the sliced potatoes in a large
saucepan and pour over the milk, adding more to cover if needed.
Add salt and pepper, the freshly
grated nutmeg and bay leaf.
Bring the milk slowly to the boil
over a medium heat and simmer for about 15 minutes until the
potatoes just start to soften, but are not completely cooked, and
the milk has thickened.
Preheat the oven to 180C, Gas 4.
Generously butter a 35cm oval
gratin dish or 2 liter shallow baking dish and sprinkle the garlic
over the base.
Using a slotted spoon, transfer
the potatoes to the gratin or baking dish.
Taste the milk and adjust the
seasoning, then pour over enough milk to come just to the surface of
the potatoes, but not cover them.
Spoon a thin layer of crème
fraîche or cream over the top, or if you prefer, add more of the
thickened milk to cover.
Bake the potatoes for about 1 hour
until the milk is absorbed and the top is a deep golden brown.
Cooked in the oven, these are an
excellent alternative to roast potatoes and are delicious with most main
course meat or vegetarian dishes.