- 200 g Emborg Emmental
- 300 ml Emborg Cooking Cream
- 1 tbsp Emborg Butter
- 8 large potatoes, peeled
- 2 garlic cloves, minced
- Salt and pepper
- Fresh parsley, chopped
Pre-heat the oven to 200°C.
Grease a gratin dish with butter.
Peel and slice the potatoes as thin as you can.
In a baking tray, arrange the potatoes in layers with salt and pepper, and 150 g shredded Emmental.
Pour the cooking cream over the potatoes.
Bake for 20 min. Sprinkle the rest of the shredded Emmental on top and brown in the oven for another 15 min.
Sprinkle with chopped fresh parsley and serve.