Layers of thinly sliced potatoes are cooked in a delicate brown cheese cream and baked until bubbly with a crust of golden cheese on top. It’s rich and hearty - the ideal comfort dish. It pairs perfectly with wild meats and fowl, such as venison, moose, and grouse. Yet, you can easily have this with whatever your heart desires. Recipe by Nevada Berg
Here is how you do it
Preheat the oven to 400ºF / 200ºC.
Using a mandolin or a sharp knife, thinly slice the potatoes with their skins on.
In a large, heavy-bottomed saucepan, over medium-high heat, bring the cream, brown cheese, garlic, salt and pepper to a gentle simmer while stirring. As soon as the brown cheese has melted into the cream, add in the potatoes and cook for 5 minutes or until just softened. Transfer the creamy potatoes to a medium-sized casserole dish (8 x 12 inch / 30 x 20 cm) and top with grated Jarlsberg and the remaining 1/3 cup (25 g) brown cheese. Bake, uncovered, for 40 to 45 minutes or until cooked through and the potatoes are easily pierced with a sharp knife.
Let cool slightly before serving.