Potato Gratin

Preparation Rinse and peel the potatoes, prepare them (e.g. peel them, remove woody parts and dirt) and cut them into evenly thin slices of 2 to 3 mm. Grate Gruyère and Sbrinz. Rub the gratin plate with chopped garlic and spread with butter

Preparation Bring milk, cream and white wine to the boil Season with salt, pepper and a pinch of nutmeg Add potato slices, mix and bring to the boil Fold in half of the cheese Sprinkle the remaining cheese over the prepared gratin dish and drizzle with butter Meanwhile, bake gently at 160 °C for 40 minutes and then gratinate at 220 °C

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