Serves 8

Ingredients:

2 1/4 cups/475 ml whipping cream
3/4 cup/160 ml whole milk
12 ounces/335 g Emmentaler cheese or any Swiss cheese, grated
5 russet potatoes (3 1/2 pounds/1.4 kg total), peeled, very thinly sliced lengthwise
Salt and freshly ground black pepper
1 tablespoon/about 5 g chopped fresh flat leaf parsley

Method:

Preheat the oven to 350°F/180°C. Stir the cream and milk in a 4-cup/1-liter measuring cup to blend. Place a single layer of potatoes in a 2-quart/2-liter gratin dish. Sprinkle the potatoes with salt and pepper.

Drizzle 1/2 cup/100 ml of the cream mixture over the potatoes.  Set aside 3/4 cup/80 g of the grated cheese. Sprinkle 2/3 cup/60 g of the remaining grated cheese over the potatoes.

Repeat this process about 5 more times, using all but 3/4 cup/80 g of the reserved grated cheese, and covering the final layer with the cream mixture only (no cheese). The dish will be at least 3/4 full.

Press the potatoes down to ensure most of the layers are submerged in the cream mixture. Cover the dish with aluminum foil and bake for 1 hour or until the potatoes are almost tender.

Remove the dish from oven and check that everything is cooked by sliding a small knife into the potatoes. Increase the oven temperature to 450°F/230°C.

Sprinkle the reserved 3/4 cup/80 g of grated cheese over the gratin. Return the gratin to the oven and bake uncovered for 20 minutes or until the cheese is golden brown on top. Allow the gratin to cool for about 20 minutes. Sprinkle with the chopped parsley and serve.