Peel the potatoes and, using a mandolin, cut them into 2 mm thick slices. Spread them in the dish.
For the glaze, mix milk and cream. Season with salt, nutmeg and pepper. Pour over the potatoes. Spread cheese on top.
Place the dish on a rack in the middle of a cold oven, set it to 180 °C and bake the gratin for about 50 minutes.
Preparation time~ 1h50
Ingredients for 4 persons
- 1 kg of firm cooking potatoes
- 1,5 dl milk
- 1,5 dl half cream
- 1 tsp. salt
- 2 knife tips of nutmeg
- Pepper from the mill
- 100 g grated Gruyère