Ingredients Serves 6
- 1.8 lb/850 g potato
- 6 cloves garlic
- 3.5 oz/100 g parmesan cheese
- 1 tbsp butter
- 3 bay leaves
- 15 fl oz/450 ml cream (20%)
- 1/3 tsp nutmeg
- 1 tsp salt
- 1/2 tsp pepper
Peel the potatoes and slice them thinly.
Cut the garlic finely, grate the parmesan cheese.
In a saucepan melt the butter,
add the garlic and bay leaves and saute for 2 minutes over medium high heat.
Pour the cream, add the nutmeg and bring to a boil.
Then add the potato slices, salt, pepper and cook for 5 minutes.
Remove the bay leaves, transfer the potato into the dish, pour with cream sauce, sprinkle with grated cheese on top.
Place the dish to the preheated oven to 350F/180C degrees for 20 munites.