Servings: 4 persons
Ingredients
Instructions
- Peel and chop the garlic. In a saucepan, bring the cream, milk, garlic, thyme and nutmeg to a boil. Remove from heat. Season with salt and pepper and simmer for 15 minutes.
- When the cream mixture has cooled below 60°C, mix in a whole egg.
- Preheat the oven to 170°C. Peel the potatoes and cut them with a mandolin into thin slices of about 2 to 3 mm.
- Grease a baking dish (about 15 x 25 cm) with the butter. Remove the thyme from the cream mixture.
- Add the potato slices to the cream mixture and stir gently so that all the slices can absorb moisture.
- Place the potato slices in a tile-like fashion in the baking dish. After a few layers, sprinkle a little cheese on top. Also pour a little of the cream mixture on top. Repeat this process until all the potato slices have been used.
- Pour over the remaining cream mixture so that the potatoes are just submerged.
- Sprinkle the top with the grated gruyere cheese.
- Cover the dish with aluminum foil and bake in the oven for 1 hour. Remove foil, bake for another 30 minutes until the top is golden brown.
- Let the gratin rest for 15 minutes before cutting to allow the flavors to set.
