INGREDIENTS
1.20 kg medium-sized potatoes (mainly waxy)
1 clove of garlic
100 g Gruyere (or other mountain cheese)
200 grams of whipped cream
200ml milk
Salt and pepper grated nutmeg
70 grams of butter
1 bunch of chives for garnish
Preparation:
Peel the potatoes, wash, fan out but do not cut through.
Peel the garlic, chop finely. Grate the cheese coarsely. Mix the cream and milk with garlic, season with salt, pepper and nutmeg.
Preheat the oven to one hundred eighty stages (convection: a hundred and sixty stages). Place potatoes in a buttered ovenproof dish. Pour the cream mixture over the potatoes. Spread the cheese and remaining butter (approx. 50 g) over the potatoes in small flakes. Bake the potatoes in the oven on the middle shelf for about 45 minutes. Cut the chives into rolls. Allow the potatoes to cool slightly, sprinkle with chives and serve.
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