Creamy potato bake ( potato au gratin)

A beautiful accompaniment to hearty meaty dishes delectable home comforts especially during the cold seasons and an alternative to the usual roast, mashed or crushed potatoes.

The quantities can be altered depending on how many people you are cooking for. I am cooking for six people three of which are children so I have halved the normal quantities
500g King Edward potatoes
200ml milk
100ml double cream
50g grated Gruyere cheese
1/2tsp freshly ground nutmeg
Clove garlic split in half
25g butter
30g plain flour

Melt the butter over medium heat, add flour and mix thoroughly ensuring that you have no lumps
Remove from heat and gradually add the milk then cream
Add half of the nutmeg and return to heat
Simmer for 1minute and set aside

Wash, peel and cut the potatoes thinly (5mm thick disks)
Boil for about three minutes then drain the water

Rub the split garlic onto the base of your casserole dish
Sprinkle the remaining nutmeg
Layer the potatoes on and sprinkle half the remaining cheese, then potatoes again
Pour over the sauce and drench the potatoes
Sprinkle remaining cheese and bake for 1 1/2hours at 180C or until the top has become golden brown.