An easy recipe requiring patience in order not to end up with sliced potatoes floating in an unsavory milk mixture. The end result must be potatoes enrobed in a creamy perfumed sauce and a perfect colored surface.
The important elements in this dish are the potatoes which must be the waxy type because they keep their shape during cooking. The cheese should at least be Gruyère, Emmental or Comté, in my case I used cheddar cheese because it is all I had in my refrigerator but I do not advise it for that dish. Last, patience is needed since the potatoes must be stirred often while cooking on the stove in order not to stick.
- 1 kg of waxy potato
- 1 litre milk or enough to cover the potatoes in the pot
- 1 bouquet garni
- 1 garlic clove
- 250 ml cream
- 100 gr Gruyère, Emmental or Comté cheese
- Salt pepper to taste
- 2 nice pinch of nutmeg
- Butter to coat the oven proof dish
- Peel potatoes, slice thinly, wash and rinse and dry them with a towel
- Make a bouquet garni – I used fresh parsley, fresh thyme, peppercorns and a bay leaf wrapped in leek
- In a pot add the sliced potatoes, milk, bouquet garni, pinches of nutmeg (freshly grated if you have) salt and pepper to taste. Cook, but do not to overcook, the potatoes until tender
- Heat the oven to 200 Celsius
- Brush a garlic clove on the oven proof dish then butter the dish
- Grate the cheese and mix with the heavy cream
- Drain the cooked potatoes from the milk. Add the potatoes to the prepared oven proof dish. Pour half the cheese and cream mixture. Add the rest of the potatoes and the cheese and cream mixture on top
- Cook in the oven for 20 minutes until golden on top.