Heat milk and whipping cream. Add crushed garlic, kitchen herbs, s+p, boil, remove from heat, cover and infuse min. half an hour. Preheat stove to 220 °C. Butter the oven dish. Remove peel from potatoes, cut into 3 mm wide strips, place in dish. Heat cream mixture, pour through a sieve over potatoes and cover with butter flakes. Bake for 30 to 35 min until nicely browned. After half the baking time, gently press the potatoes not covered by the sauce into the pan.
I used 6 lavender flowers and 3 sprigs of rosemary instead of the herbs listed. The result was just great.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!