Spring potato gratin

Ingredients:

• 1.3 kg large potatoes, peeled and thinly sliced
• 2.5 cups heavy cream
• 3 sprigs of thyme
• 2 bay leaves
• 1 clove of garlic, grated
• 1/4 tsp. grated nutmeg
• 1 bunch green onions (finely chop the white parts, thinly slice the green parts)
• 2 tbsp. grated havarti cheese (about 220 g)

Preparation:

1. Preheat oven to 190°C.
2. In a medium saucepan, combine the heavy cream, thyme, bay leaf, garlic, and nutmeg. Bring to a gentle simmer over medium heat. Add the white onion and cook until softened, about 5 minutes. Season with 1.5 teaspoons of salt and a few grinds of black pepper. Remove the thyme sprigs and bay leaf. Stir in about half of the green onions.
3. Place the potatoes in a 22x32 cm baking dish. Pour the cream mixture over them and gently toss, pressing down and submerging the potatoes to create an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45-55 minutes.
4. Remove the foil and sprinkle the casserole with cheese. Bake until golden brown, 10-15 minutes. Cool for 15 minutes, then sprinkle with the remaining green onions. Serve at the holiday table. festive bread and an egg appetizer.