Ingredients :
1 kg. potatoes
150 g. gruyere cheese, grated
40 cl. heavy whipping cream
3 tbsp. butter or duck fat
1½ tbsp. salt
1½ tbsp. freshly ground pepper
½ teaspoon freshly ground nutmeg
1½ cloves garlic, peeled and crushed
3 sprigs of fresh thyme
Preparation:
Preheat oven to 180 °C.
Generously butter your baking dish.
Wash, peel and thinly slice potatoes.
Arrange the potato slices in the baking dish so they slightly overlap and form a layer.
Once the first layer is complete, sprinkle with salt, nutmeg and pepper to taste.
Continue layering process until all potato slices have been used.
Cover last layer with a liberal amount of grated gruyere.
In a medium pot, place whipping cream, crushed garlic, and sprigs of thyme.
Bring to a light boil and remove the sprigs of thyme.
Pour mixture over potatoes.
Bake for about 1h30, until potatoes are soft and the top is golden brown and crispy.
Bon appetit !
