Potato casserole with cheese crust

Ingredients:

• 1 tbsp (15 g) butter
• 2 cups heavy cream
• 15 fresh sage leaves
• 2 cloves garlic, crushed
• 450 g potatoes, peeled and thinly sliced ​​on a mandoline
• 1/8 tsp cayenne pepper
• 0.5 cup grated hard cheese

Preparation:

1. Preheat oven to 200°C. Grease the bottom and sides of a 20x20 cm baking dish with butter; set aside.
2. In a saucepan, combine heavy cream, sage, garlic, and a pinch of salt. Bring to a simmer over medium heat and cook until the cream is fragrant, about 10 minutes.
3. Place the potatoes in the prepared pan. Place each slice slightly overlapping the previous one, continuing this pattern or making a spiral.
4. Once the first layer is ready, sprinkle it with a pinch of salt and cayenne pepper. Repeat with the subsequent layers. Once the layers are in place, strain the cream and pour it over the potatoes. Shake the pan gently to settle the cream. Sprinkle with cheese. Cover the pan with foil.
5. Reduce oven temperature to 350°F (175°C). Bake for 45 minutes, then remove the foil and bake until the cheese is golden brown, about 15 more minutes.