What you need

  • 4 Quebec yellow fleshed potatoes (e.g. Yukon gold)
  • 2 Empire apples
  • 1 garlic clove
  • 5 g (1 tsp.) butter
  • 150 ml (approx. 2/3 cup) 2% milk
  • 150 ml (approx. 2/3 cup) 15% old-style table cream
  • 200 g (7 oz) grated Mont Saint-Benoît cheese
  • Salt to taste

Let's go cooking

Step 1

Preheat oven to 175oC (350°F).

Step 2

Peel potatoes and slice thinly (4 mm or 1/8 in).

Step 3

Peel, seed and slice apples.

Step 4

Rub the interior of a casserole dish (1.25 L or 5 cups) with a cut garlic clove, then allow to dry.

Butter the inside of the dish and fill with slightly overlapping layers of alternating potato and apple slices.

Sprinkle a little salt on each layer.

Fill the dish up to 1 cm (about ½ in) below the rim.

Step 5

Pour in the milk, then the cream.

Cover with grated cheese.

Step 6

Bake for about 1½ hours.

Variations

For a lighter version, replace half of the cheese with Allégro (4% M.F.) cheese.

Fresh herbs can also be used, such as chives, thyme or basil.