2 1/2 lbs (1.2 kg) potatoes, peeled (about 6 large potatoes)

2 cups (500 ml) Emmental cheese, grated

1 cup (250 ml) 35% cooking cream

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Wash the potatoes, drain and slice them thinly on a mandolin. Do not rinse the potato slices in order to maintain maximum starch content.

Butter the sides and bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Line the bottom with potato slices.

Continue with a layer of cheese and cream. Season with salt and pepper. Continue, alternating with all the ingredients. Cover with aluminum foil.

Bake for 1 hour. Remove the foil and bake for about 15 minutes, until the gratin is golden brown. Let stand for 10 minutes and then cut into squares.

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