Gratin Savoyard

A very much of a French classic, served all over France and the world, mostly as Gratin Dauphinois, but, when with cheese, then under the name of Gratin Savoyard. Although one might call it a winter dish, it most certainly is not something to choose on a hot summer day, yet, it suits spring and fall as well as winter, served either as a main dish or as a side dish to meat of vegetables. Always remember that the slices should be 2 mm thin, use a variety that is starchy, always rub the sides of the pan with garlic, and, when filling the pan, remember that the potatoes should not be floating in liquid. If that seems to be the case, do not add all of the liquid topping to cover the potatoes, and that is it.