|Pepper & Salt|
|50 g||Emmental cheese|
This potato gratin is traditionally baked in the oven with raw potatoes, cream and spicy cheese. Preheat baking oven to 200° C. Peel potatoes, rinse and plane into fine slices. Bring cream and milk to the boil and reduce to medium heat for 5 minutes. Season with pepper, salt, nutmeg and thyme. Brush a large flat casserole dish thinly with butter and rub with garlic. Fill in the potatoes and season with salt and pepper. Pour the cream over it. Sprinkle potato gratin with coarsely grated Emmentaler. Spread 10 g butter in flakes over the gratin. Bake for 30 minutes on the middle shelf. Cover the gratin with baking paper and bake for another 30 minutes.