Potato gratin

Ingredients for 4 servings:

• 1 kg potatoes
• Butter for the mold and for flakes
• ½ liter of milk
• 250 ml sweet cream
• Salt
• pepper
• nutmeg
• 1 clove(s) garlic
• 100 g cheese (Gruyère or other mountain cheese), grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Peel the potatoes and slice them into 3-millimeter-thick slices (not too thin!). Arrange them in a shallow baking dish thickly greased with butter, scattering the grated cheese between them, making sure that the surface, in particular, has a nice pattern. The potato slices should overlap as neatly as possible. Salt each layer—not too generously, as the cheese is salty enough, but season boldly with pepper, nutmeg, and the garlic pressed through a press. Pour in the milk and cream; it should just come up to the surface. The dish must also be sized so that the liquid can rise and bubble during baking without boiling over! Dot the surface with knobs of butter. Place the dish in a preheated oven at 200 degrees Celsius and bake for about 70 to 80 minutes, until the dish is bubbling, the surface has a delicious golden color, and the potato slices can be easily pierced with the tip of a knife. If the surface becomes too dark towards the end of the cooking time, place a sheet of aluminum foil over it.