First, read the English article below.

For the gratin, you’ll need 6 medium Yukon Gold potatoes. Peel the potatoes, and then use a sharp knife to cut them into slices that are no thicker than ⅛-inch (3-mm).  You’ll know the potatoes are the right thickness if they look thin enough to fry up as potato chips. You can use a mandoline to slice the potatoes if you prefer. Add the potatoes to a large bowl with 2 tablespoons (28 g) of melted light butter, ½ teaspoon (1 g) of garlic powder, and salt and white pepper  to taste. Toss the ingredients well, so the potatoes are evenly coated. Arrange about half of the potato slices in a thin layer so they aren’t piled up on top of one another. Next, sprinkle about ¾ cup (81 g) of finely grated Gruyere cheese over the potatoes. Cover the cheese with the remaining potatoes. Add 1 cup (273 ml) of fat-free milk, a bay leaf, 2 teaspoons (3 g) of thyme, and ¼ teaspoon (½ g) of nutmeg to a small saucepan. Heat the mixture on medium-high heat until it comes to a boil, which should take about 5 minutes. You can use a lactose-free or non-dairy milk, such as soy. Non-dairy milks tend to be thinner, though, so your finished gratin may not be as thick and creamy as traditional gratin dauphinoise. Take the saucepan directly off the stove, and evenly distribute the milk mixture over the entire gratin. All of the potatoes should be doused with the liquid. Use the remaining ¾ cup (81 g) of finely grated Gruyere cheese to cover the top layer of potatoes. Distribute the cheese as evenly as possible to ensure that all of the potatoes are covered. 

Now, please write a short abstract for it in Indonesian. Abstract:
Kupas dan iris tipis kentang. Campurkan kentang, mentega, garam, merica, dan bawang putih bubuk. Tata irisan kentang dan keju di dalam loyang. Didihkan susu, daun timi, daun salam, dan parutan pala. Tuangkan larutan susu ke permukaan kentang. Taburkan sisa keju ke permukaan kentang.