Directions
- 1In a saucepan, combine milk, cream, garlic, nutmeg, and thyme. Heat gently until simmering.
- 2Peel and thinly slice potatoes. Add to the warm milk mixture.
- 3Simmer for 6-7 minutes, stirring gently.
- 4Grease a baking dish with butter. Layer the potatoes, sprinkling a little hard cheese between layers.
- 5Repeat until all potatoes are used, then top with remaining hard cheese and Gruyère.
- 6Bake at 180°C (350°F) for 25-30 minutes until golden and bubbly.
Ingredients
- 1 kg potatoes
- 350 ml whole milk
- 150 ml heavy cream
- 0.33 tsp nutmeg
- 0 salt
- 0 pepper
- 2 sprigs fresh thyme
- 3 cloves garlic
- 0 butter
- 100 g hard cheese
- 150 g Gruyère cheese
Equipment
saucepanmandolinebaking dish
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