Summary

Ingredients

• 8 potato (s), raw
• 2 sprigs rosemary, fresher
• 2 sprigs thyme, fresher
• nutmeg
• 2 cloves garlic
• 375 ml cream, fresh
• a bit salt
• 150 g cheese, rated

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Instructions

1. Bring the cream with rosemary, thyme, garlic, nutmeg and salt to the boil and let it steep for about 20-30 minutes. Butter the casserole dish with garlic butter (only butter works). Peel the potatoes and cut into thin slices. Line the pan with the potato slices. Then strain the cream stock and fill the mold with it. Sprinkle the cheese on top. At approx. 160C convection, middle rail, 45-60 min., Baked golden brown.