Servings: 4
Time for preparing: 1 hour 30 minutes
INGREDIENTS:
potatoes 1 kg
cream 10-20% 2 glasses
grated cheese 200 g
chicken eggs 1 pc.
garlic 2 cloves
butter 30 g
salt taste
ground black pepper taste
ground nutmeg 1 pinch
PREPARATION:
Peel the potatoes and cut them into thin, round slices. Spread out on a large towel and let dry. Coarsely grate the cheese, peel and chop the garlic.
Season 2/3 of the cream with salt, pepper and nutmeg. Grease a baking dish with butter and lay a layer of potato slices. Salt a little, pour 2 tbsp. tablespoons of cream and sprinkle with a little cheese. Repeat layers until you complete the shape.
Top with the rest of the seasoning cream. Place in an oven preheated to 180 ° C for 50 minutes. Whisk the rest of the cream and egg, season with salt and pepper.
Remove the casserole from the oven, pour over the egg-creamy mass. Cook for another 15 minutes to brown the top. Garnish with a sprig of fresh rosemary before serving.
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