°750 ml (3 cups) milk
°250 ml (1 cup) cream 35%
°1 onion, peeled and halved
°3 garlic cloves, peeled and halved
°2 kg (4.4 lb) white potatoes, peeled and sliced using a mandolin to about 3 mm (1/8 inch) thick
°½ teaspoon (2.5 ml) salt
°100 g (1 cup) Gruyere de Grotte cheese, grated
* Preparation :
Placing rack at bottom oven. Heat oven 200°C (400°F).
In a large saucepan, bring to a boil the milk, cream, onion and garlic. Leave on low heat for 5 minutes. Remove the onions and garlic. Add potatoes and salt. Bring the mixture to a boil and simmer for 15 minutes, stirring gently several times. My heart is cheese. pepper. Divide it into a 23 cm (9 in) square or rectangular baking dish of 28 by 20 cm (11 by 8 in).
Bake for 50 minutes or until potatoes are cooked through and golden brown. Letting it for 15 min before serve. The gratin will cut more easily.
Serve and pepper generously. Served with a refreshing green salad and roast beef (turkey, roast beef, veal or pork).