Potato Gateau

Method

1. Prepare an aromatic cream base: put cream in a saucepan with bay leaf, sage, rosemary, pink and black peppercorns, and nutmeg. Let it reduce slightly and season with salt.
2. Meanwhile, peel the potatoes and slice them thickly by hand.
3. Butter a baking dish.
4. Arrange a layer of potato slices on the bottom, slightly overlapping.
5. Add pieces of Fontina, Parmesan, and a little thyme.
6. Continue layering potatoes and cheeses, pressing down.
7. Pour the reduced cream over the layers, covering completely.
8. Grate nutmeg on top.
9. Bake at 180°C until the potatoes have absorbed all the cream.
10. Let the gateau cool to set, then reheat before serving if desired.
11. Serve in slices, garnishing as desired with cheese fondue, sun-dried tomato sauce, parsley oil, and more nutmeg.