Original name: Gratin Dauphinois
potatoes, 1.5kg, peeled and sliced in 0.3-0.5mm slices
fresh cream, 200ml
swiss cheese (gruyere, emmental), grinded
one clove of garlic, peeled and minced
ground nutmeg (a lot!)
dry bread crumbs (optional)
Place half of the sliced potatoes in the buttered baking dish. Add some salt, pepper, nutmeg and the garlic; pour half of the cream and milk. Repeat the operation with the rest of the potatoes. Grind the cheese on top of the preparation; it should cover the potatoes. If you have dry bread crumbs, you can spread them on top. Put in oven at 200°c for 45min. Lower the temperature to 180° when the cheese has grilled. Bon appétit!