Emmental potato gratin

Preparation

1. 1

   Preheat the oven to 190°C and butter a gratin dish.

2. 2

   Peel the potatoes and cut them into thin, even rounds about 3 mm thick, with a mandoline if you have one.

3. 3

   Rub the dish with the halved garlic clove, then arrange a first layer of potatoes, overlapping them slightly.

4. 4

   Season with salt and pepper, scatter a little grated Emmental, then repeat the layers until the potatoes are used up.

5. 5

   Pour the cream evenly over everything, then cover generously with the remaining grated Emmental.

6. 6

   Bake for 45-50 minutes, until the potatoes are tender (check with the tip of a knife) and the top is golden and bubbling.

7. 7

   Let it rest for 5 minutes before serving so the gratin holds together better when cut.