Ingredients

• 15 ml (1 tbsp.) butter
• 1 clove of finely chopped garlic
• 907 g (2 lb) of La Raphaëlle de l’Île d’Orléans potatoes cut into thin slices
• 25 ml (5 tsp) of Balatti Italian Bouquet*
• 90 ml (6 tbsp.) butter
• 250 ml (1 cup) of grated medium cheddar
• 250 ml (1 cup) of 35% cooking cream

Preparation

1. Preheat the oven to 200°C (400°F).
2. Place garlic in individual gratin dishes or an 8″×8″ dish.
3. In a bowl, mix the milk with the Balatti Italian Bouquet*.
4. Place a layer of potato slices in the dish. Season with salt and pepper. Top with 2 tbsp. of the Balatti Italian Bouquet* infused milk.  Add 2 tbsp. of grated cheddar.
5. Repeat this step 4 times. For the fifth layer, pour the cream over the layers and top with the remaining cheese.
6. Bake for 1 hour.