Summary

Ingredients

• 800 g potato (s), waxy, peeled, washed, dried and cut into 3mm thin slices
• 1 tablespoon butter
• 1 garlic clove (s), peeled, halved
• 125 ml cream
• 125 ml milk
• 2 egg yolks
• salt and pepper
• nutmeg
• 250 g cheese (Gruyère), rated
• 100 g parmesan, rated

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Instructions

1. Rub a rectangular ovenproof dish that can hold 1/3 of the potato slices with the butter and rub well with the cut garlic clove.
2. Place the perfectly evenly cut, well and carefully dried potato slices in, slightly overlapping, salt, pepper and sprinkle with grated nutmeg. Spread 1/3 of the parmesan evenly over the top and fill up with another 2 layers of potatoes and always season well.
3. Whisk together the milk, cream and egg yolk, salt, pepper, season with a little nutmeg and pour evenly over the potatoes. Finish with the Gruyère at the top.
4. Cover (aluminum) and place on the bottom of the 180 ° oven for 30 minutes. Then remove the aluminum foil and let it turn golden brown on the middle rail at the same temperature for another 20 minutes.
5. This is a wonderful accompaniment to meat with little sauce.