Potato gratin with cream and cheese

Ingredients

• 1 kg waxy potatoes
• 300 ml heavy cream
• 100 ml whole milk
• 2 garlic cloves, finely chopped
• 100 g grated Gruyère or aged cheese
• A pinch of nutmeg
• Salt and pepper to taste
• A knob of butter (for greasing)

Instructions

1. 1

   Preheat the oven to 180°C (conventional heat).Peel the potatoes and slice them with a mandoline or sharp knife into thin slices about 2 to 3 mm thick.Put the heavy cream, garlic, nutmeg, pepper and salt in a saucepan. Warm this mixture over low heat and let it gently infuse for a few minutes. Then remove it from the heat.Lightly butter the inside of the baking dish. Then place a layer of potato slices in the dish, overlapping like roof tiles.Spoon some of the cream mixture over the first layer and sprinkle a handful of grated cheese on top. Repeat this with the remaining potato slices and cream mixture until the dish is full. Finish with a layer of cream and a generous layer of cheese on top.Cover the dish with aluminum foil and put it in the oven for 40 minutes.Remove the foil and bake the gratin another 20 minutes without foil, until the top is nicely golden-brown and crispy.Let the gratin rest for 5 to 10 minutes before serving. This helps it slice more cleanly and allows the cream to settle further.