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mrandymurray
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Add 250 ml double cream, 250 ml whole milk, 1 tsp ground nutmeg, 1 tsp salt & 2 cloves garlic to pan and heat through slowly on medium heat until warm and gently bubbling
Whilst cream is heating, peel and thinly slice 1 kg potatoes (I use a mandolin, but cut them as finely as you can if you don’t have one)
Grate 200 g comte
Start layering the potatoes into a casserole dish (size in notes below) with mixed grated cheese in between the layers: potatoes, cheese, potatoes, cheese etc.
Pour cream mixture over potatoes and cover dish with kitchen foil
Put in oven at 180 degrees for 45 minutes (Bake 1) - see 'To Prepare in Advance' section above for advice on how I would make these in advance
Take kitchen foil off, add little cubes of 80 g salted butter over the top of the potatoes and put back in oven for approx 30-45 mins (Bake 2)
Bring out of oven and allow to ‘settle’ for 10 mins before serving