For 6 people
For 6 people
Start by peeling and cutting the potatoes into slices about 1/2 centimeter thick.
In a saucepan, rinse the potatoes and add salt, milk, and enough water to cover the vegetables by an inch. Cover and simmer over low heat for 20 minutes.
Drain the potato slices by pouring the contents of the pan into a colander. Meanwhile, preheat the oven to 200°C and butter a gratin dish.
Arrange the potatoes in the dish and set aside.
Remove the rind from the cheese and cut it into pieces, then set aside.
In a skillet, melt the finely chopped onion with butter until translucent. Then add the cream, Livarot pieces, and nutmeg. Melt the cheese in the cream over low heat, then pour this thick sauce over the potatoes.
Bake for 45 minutes.
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