INGREDIENTS | SERVES 4/6

1kg of potatoes
150g of grated gruyère cheese
200ml of milk
250ml of cream
40g of butter
1 clove of garlic
15g of shallots
Salt, pepper, nutmeg

PREPARATION
Peel and finely slice the potatoes.
Place a knob of butter in a casserole dish and sauté the chopped garlic and shallots, then add the milk and cream.
Arrange the potatoes in the buttered pyrex dish.

Pour the milk and cream mixture over the potatoes and season with salt, pepper and nutmeg.

Sprinkle the grated cheese over the potatoes.
Lastly, dot with butter.

Select “VEGETABLES” from the “RECIPES” menu then the “POTATO GRATIN” recipe and confirm.

TIPS AND VARIATIONS
• Before cooking, add 150 g of porcini mushrooms (sliced thinly and cooked with olive oil, parsley and garlic) or a tablespoon of dried porcini mushrooms (soaked and then chopped).