Summary

Ingredients

• 800 g potato (s), mainly waxy
• 125 ml milk
• 200 ml cream
• 100 g processed cheese, with herbs
• 200 g cheese, rated. e.. Gruyère
• 1 clove garlic
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Heat the oven to 180 ° C.
2. Peel the potatoes and slice them into 2 mm thick slices. Then wash and pat dry on kitchen paper.
3. Mix the milk and cream and heat slowly. Let the processed cheese melt in it.
4. Grease a baking dish with butter and rub half of a pressed clove of garlic on it. Spread a layer of potatoes in a fan shape in the baking dish, season lightly with salt, pepper and grated nutmeg and sprinkle with a little grated cheese. Now pour some of the liquid over it. Then another layer of potatoes etc. Spread the rest of the liquid on the last layer.
5. Now place the baking dish in the oven on the lower rail. After about 1 hour of cooking, sprinkle the rest of the grated cheese over the casserole and let it cook until the cheese turns slightly brown.
6. The amount of liquid seems to be too much at first, but be careful towards the end of the cooking time: Take out of the oven if some liquid is still visible, because the potatoes will still draw liquid. But only works perfectly with casserole dishes made of glass. Check the cooking point of the potatoes in between.