Preparation
Bring the four to a boil.
Preheat your oven to 375°F, or 190°C.
Get the potatoes ready:
Chop the potatoes finely, leaving about an eighth of an inch of thickness, after plucking them. Pour obtenir des tranches uniformes, vous pouvez utiliser une mandoline.
Get the cheese sauce ready:
Froider le beurre à moyen feu dans une casserole moyenne.
Pour in the minced garlic and return to the pan until fragrant, about 1 minute.
Mix the thick cream and milk by sifting them together.
Bring the mixture to a gentle boil, then add the crumbled cheddar and grated parmesan. Keep stirring until the cheese has melted and the sauce has thickened.
Toss in the mushed muscade, salt, and pepper to taste.
Put the plate together:
Arrange a large, flat plate on a baking sheet and brush with butter or an adhesive spray.
Place half of the potato slices on the bottom of the dish and gently press them down.
Evenly épatier les pommes de terre avec la moitié de la sauce au fromage.
Place on top of the remaining potato slices, then sprinkle with the remaining cheese sauce.
