A lighter version with milk instead of cream.
Ingredients
- 1 kg potatoes
- salt and pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 80 g light Cheddar cheese, grated
- 250 ml milk
- 1 bay leaf
- 1 clove
- 1/2 teaspoon thyme
- a pinch of nutmeg
Preparation
Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit). Peel and rinse the potatoes, then slice them thinly on a cutting board.
Season with salt, pepper, and garlic powder, then mix with half of the softened butter.
Grease a baking dish with the remaining butter. Layer half of the potatoes on the bottom and sprinkle half of the grated cheese over them. Arrange the remaining potatoes on top.
In a saucepan, bring the milk to a boil with the bay leaf, clove, thyme, and nutmeg. Pour over the potatoes. Finally, sprinkle the remaining cheese on top.
Place in the preheated oven and bake uncovered for about 45 minutes, until the potatoes are tender.
