5 cups (1.25 litres) potatoes, peeled and thinly sliced on a mandolin

1 clove garlic, finely chopped

1/4 lb (115 g) Rosette de Lyon sausage, thinly sliced

2 cups (500 ml) 15% cooking cream

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, combine the potatoes with the garlic. Season with salt and pepper.

Spread one quarter of the potatoes at the bottom of a 20-cm (8-inch) square Pyrex pan. Layer with one third of the sausage slices. Continue with the remaining potatoes and sausage, alternately. Drizzle with the cream. Bake for about 1 hour and 45 minutes or until the potatoes are tender. Cover and let stand for 15 minutes before serving; the gratin will be easier to cut.

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