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easy |
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affordable |
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from France |
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| Preparation time: |
10
min |
| Cooking time: |
45
min |
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Ingredients
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- 1 lb. (450g) potatoes
- 2 cups milk
- Nutmeg, freshly grated
- 1/3 cup heavy cream
- 1 glove garlic, finely chopped
- 1 cup shredded Swiss cheese |
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Preheat the oven to 325°F.
Thinly slice the potatoes. Place in a saucepan, cover with the milk and season with some salt, pepper and grated nutmeg.
Bring to a simmer over medium-low heat and simmer until the potato is almost cooked but still firm. Strain and set the milk aside.
Rub in 8x6 1/2-inch oblong baking dish with some butter. Arrange the potatoes in even layers in the dish.
Reheat the milk and allow to simmer for a few minutes.
Add the cream and garlic, bring back to a simmer and check the seasoning. Simmer for a few minutes, then pour over the potatoes.
Sprinkle with the shredded cheese and bake for 35-45 minutes, or until the potatoes are tender and the top is lightly browned.
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Chef's tip: When making a sauce to accompany a bland vegetable such as potatoes, be sure to season it well. |
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