Ingredients

Method

1. Preheat the oven to
2. Slice the potatoes very thinly (about ⅛" thick), if possible using a mandoline to achieve evenness, and place them in some fresh water.
3. Swish around the potatoes in the water to get rid of the starch, because that excess starch can make the dish a little unpleasant.
4. Pour away the water and place the potatoes on a wooden surface. Then pat dry with a paper towel or kitchen towel, which is important because otherwise the remaining water will mix with the cream, causing curdling problems.
5. Return the sliced potatoes to a bowl and add the cream and chopped garlic. Add a generous pinch of salt and some pepper.
6. You can also add a few fresh herbs (thyme is particularly good) but this is up to you.
7. Peel the zest of the lemon and add it to the mixture.
8. Mix well, so the cream gives a good coating to all the potatoes.
9. Pile the potatoes into a buttered, oven-proof dish. The size is if course difficult to gauge but the potatoes should not be layered more than about 4 thick.
10. Grate a generous amount of cheese, and spread over the mixture.
11. Pop it all into the oven and leave until the top layer of cheese and potatoes are brown and the cream is bubbling and running down the side of the dish. This will take about 40 minutes.
12. For a final flourish before serving, grate a goodly amount of fresh nutmeg over the cheese.

Notes

• Some people tend to layer the potatoes in the heat proof bowl first and then pour the cream over. Some find this unreliable as the cream does not diffuse through all the layers, and the potatoes in a higgledy-piggledy pile in the bowl may be more attractive to some.
• Swiss Appenzeller cheese is also a good choice.

Categories

• Recipes using potato
• Recipes using garlic
• Recipes using gruyère
• Recipes for casserole
• Baked recipes
• Side dish recipes
• Recipes using lemon zest
• Recipes using light cream
• Recipes using crème fraîche
• Recipes using emmental