A dish of French origin but very common in Italy, will bring great flavor on the table and it’s really easy to make. Richer than the traditional baked potatoes, due to the presence of cream and cheese. Perfect as a side dish for lunch or dinners, along with maybe a roast.
 
Servings: 6 to 8 people
Preparation: 20 minutes
Cooking time: 40-60 minutes depending on the thickness of the potatoes
Additional time: 10 minutes rest

Ingredients:

About 3 pounds of potatoes Yukon Gold or Russet
butter to grease the baking dish
2 1/2 cups half-and-half cream
200 grams grated gruyere
1 pinch of nutmeg freshly grated
salt and freshly ground black pepper as needed
1 clove garlic

Directions:

Peel the potatoes and cut them into very thin slices, this is an important step, use a mandoline if you have to. Rinse, drain and set aside.

In a small bowl, stir together the half-and-half cream, the grated gruyere, nutmeg, 1 teaspoons salt and 1 pinch of pepper.

Preheat the oven to 375 ° F. Grease the baking dish with butter and rub the bottom with the garlic.

Arrange the potato slices in the casserole dish or baking dish to form the first layer overlapping the edges; pour on top some of the mixture of half-and-half cream, the grated gruyere, nutmeg, 1 teaspoons salt and 1 pinch of pepper previously prepared. Repeat with other 3 more layers and if you have more mixture left pour it over the top. Bake for 40 minutes.

During the cooking pay attention that does not burn on the surface. If the surface get dark quickly, cover the pan with a sheet of aluminum foil.

When the potatoes are finally golden brown on top and easy to pierce them with a fork, remove the baking dish from the oven. Let the dish settle for 10 minutes before serving.

This dish is worthy of a special occasion and family and friends will love it. Serve as a hearty side dish or as unusual first course, followed by vegetables.