John Myers
Ingredients for 4 servings:
- 800 g potatoes, mainly waxy ones,
- 125 ml milk
- 200 ml cream
- 100 g herb cheese spread
- 200 g grated cheese, e.g. Gruyère
- 1 garlic clove(s)
- salt and pepper
- Nutmeg, freshly grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Preheat the oven to 180°C (top/bottom heat). Peel the potatoes and slice them into 2 mm thick slices. Then wash them and pat them dry with kitchen paper. Mix the milk and cream and heat gently. Melt the cream cheese in it. Grease a baking dish with butter and rub it with half of a crushed garlic clove. Arrange a layer of potatoes in the baking dish in a fan shape, season lightly with salt, pepper, and grated nutmeg, and sprinkle with a little grated cheese. Pour some of the liquid over the potatoes. Then add another layer of potatoes, and so on. Spread the rest of the liquid over the last layer. Place the baking dish on the bottom rack of the oven. After about 1 hour of cooking, sprinkle the remaining grated cheese over the casserole and continue cooking until the cheese is lightly browned. The amount of liquid may seem excessive at first, but be careful towards the end of the cooking time: remove from the oven when some liquid is still visible, as the potatoes will continue to absorb liquid. However, this only works perfectly with glass casserole dishes. Check the potatoes’ doneness occasionally. For 4 servings, one serving contains 454 kcal.
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