Check out our website : http://www.cotechef.tv<br /><br />Ingredients :<br /><br />1.5 kg potatoes<br />75 cl heavy cream<br />1 clove of garlic<br />100 grams grated gruyere<br />Salt<br />Pepper<br /><br />Serves 6<br /><br /><br />Recipe<br /><br />1. Peel the potatoes and cut them into thin slices around 2 mm thick. Put them in a bowl and season with salt and pepper.<br /><br />2. Pour the cream into a saucepan and boil. Reduce the cream by at least half.<br /><br />3. Rub the casserole dish with garlic. Pour a little cream into the bottom of the dish and add in the potato slices, alternating with the rest of the cream. The cream should fully cover the layers of potatoes.<br /><br />4. Cover the dish with a sheet of aluminum foil. Bake in a water bath (1 cm of water) for 45 minutes at 220°C (430°F or thermostat 7/8). Stick the end of a knife into the potatoes to make sure they are fully cooked.<br /><br />5. Add the grated gruyere or parmesan. Put the dish back in the over (still in the water bath) without the aluminum foil for 5 to 10 minutes to brown the top.
