Description
There are many versions of this dish, which originates in the French region of Dauphine. Tender, thin slices of potato in a creamy sauce will appeal to many. This is not only a great side dish to meat, but also a great dish that can be served with fresh green salad.
Ingredients
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Potatoes
1 kg
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Garlic
4 tooth
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Cheese
150 g
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Nutmeg
0.25 tsp
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Cream
300 g
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Milk
100 g
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Butter
-
Salt
-
Black pepper
Cooking
1. Preheat the oven to 170S.
2. Cut the potatoes in thin circles. Thoroughly grease the form of butter. 
to Grate cheese, garlic razdavit.
3. Put into a form one-third of the potatoes and overlap.
4. Sprinkle with garlic, salt and pepper.
5. Sprinkle with freshly grated nutmeg and grated cheese.
6. To make more of these two layers. The top sprinkle with cheese.
7. Mix the cream and milk. Pour the potatoes cream mass and put in the oven for an hour until fully cooked potatoes. If the top is too much romanitsa, you can cover with foil. The finished gratin rest 10 minutes before serving.
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