Potatoes a la Savoyarde

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Potatoes a la savoyage is a classic French dish which goes well almost with any meat. 

Preparation:

85 minutes, 4-6 people

Ingridients:

650 g medium size potatoes 

250 ml of cream 

250 ml of milk

80 g grated Emmentaler cheese 

1/2 garlic cloves minced

a pinch of nutmeg 

salt, pepper

Method:

Wash potatoes, peel and cut into 3 mm thick slices. Sprinkle with salt, stir and leave it for 10 minutes to soften. 

In a capacious saucepan combine cream with milk. Stir, season with salt and boil on a high heat, then reduce the heat and cook further for about 5 minutes. 

Rub baking pan with garlic from the inside. 

Gently squeeze the potatoes, put into the saucepan with milk and cream. Boil and remove from heat then place it in baking pan (potato layer should not be thicker than 3 cm - if necessary use two or more baking pans). Slightly sprinkle with nutmeg (be careful not to overdo it, if you add too much nutmeg the dish will be bitter) add cheese on the top and bake for 40-45 minutes in a preheated to a temperature of 130 C degrees oven. Serve hot.