1 bulb garlic

1 cup (250 ml) 35% cream

5 large potatoes, peeled

1 1/2 cups (375 ml) Jarlsberg cheese, grated

Salt and pepper

Preheat the oven to 180 °C (350 °F). Slice the top of the head of garlic. Wrap it in aluminum foil. Bake for 45 minutes. Let cool. Squeeze the bulb of garlic to extract the roasted flesh. Purée.

In a bowl, combine the garlic and cream. Season with salt and pepper.

With a mandolin or a knife, slice the potatoes. In a 23 x 13-cm (9 x 5-inch) loaf pan, alternate layers of potatoes, garlic cream, and cheese; finishing with cheese.

Bake for about 1 hour. Let stand for 10 minutes before slicing and serving as an accompaniment to meat, poultry or fish.

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