Preparation: 20 min – Difficulty: Medium – Cooking: 50 min
Serves 4
800 ml of milk | 200 g of liquid cream | 100 g of cheese grated gruyere | 60 g of butter | 1 kg of potatoes yellow paste | A bunch of thyme | A clove of garlic nutmeg | Black peppercorns | salt
1. Peel and wash the potatoes quickly; dry them and cut many washers with a thickness of 0.5 cm, cutting them in the direction of the width. Avoid washing them again so as not to remove the starch. Put a saucepan with the milk on the fire and, as soon as it starts to boil, lower the heat and add the cream and 70 g of Gruyère cheese. Stir, season with salt and pepper, season with thyme and grated nutmeg.
2. Add the potatoes and cook them for about 15 minutes on low heat, stirring often and carefully with a wooden spoon, so that the slices do not break and do not stick to the bottom of the saucepan. Rub the crushed garlic inside 4 single-portion oven dishes and arrange the potatoes in layers. Sprinkle with the remaining cheese and try to level the surface; distribute the flaky butter here and there.
3. Bake at 180 ° C for 20 minutes, then lower the temperature to 160 ° C and continue for 15 minutes. If you notice that the surface becomes too colored, cover with aluminum foil so that the potatoes do not dry out. Decorate with a sprig of thyme and serve.