GRATIN DE POMME DE TERRE DAUPHINOIS

METHOD
Grease a big dish with butter and spread the garlic.
Arrange some of the potatoes in one layer, add salt, pepper.
Repeat the layering until the dish is filled.
Pour the whipping cream over the potatoes.
Cover the top with the grated Swiss cheese.
Cook in the oven at 170°C for 1 1/2 hours.
The gratin is cooked when it’s golden brown and when a knife can easily be inserted.
Serve in the cooking dish.