Mix 20 cl of milk with 20 cl of Cooking Cream Elle & Vire. Season with salt, pepper and nutmeg, and stir until you obtain a smooth mixture suitable for topping. Add a peeled garlic clove. Bring to the boil.
While the mixture is heating, cut the other garlic clove in halves and rub it vigorously onto the gratin dish, then grease the dish using a brush and melted butter.
Peel 800 g of Charlotte potatoes, rinse, then keep in cold water to prevent them from going black.
Cut them into 5 mm slices using the mandolin and keep any stray pieces, as we can use them later in the recipe.
Remove the garlic clove from the milk-and-cream mixture.
Wash all the vegetables.
Using a mandolin, cut the 3 aubergines into 5 mm slices, then slice 3 courgettes in exactly the same way.
Slice the 6 tomatoes.
Lay out the potato slices in the bottom of the dish, followed by the courgettes, then the aubergines, then the tomatoes, and continue alternating the different vegetables.
Pour the cream-and-milk mixture over the vegetables.
Bake in the oven for 40 minutes at 180°C.