Thinly sliced potatoes baked in cream with garlic and layered with MouCo Boo® cheese. Each ramekin comes out bubbling and golden on top, with gooey cheese woven through the layers — a rustic comfort dish in personal portions.

🧂 Ingredients

• 1 round MouCo Boo® cheese (125 g), chilled and sliced into thin wedges
• 1 lb (450 g) Yukon Gold potatoes, peeled and very thinly sliced
• 1 cup (240 ml) heavy cream
• 2 cloves garlic, minced
• 2 Tbsp unsalted butter, softened
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp nutmeg (optional)
• Fresh thyme leaves, for garnish

👣 Instructions

1. Preheat oven to 375°F (190°C). Lightly butter 4 small ramekins.
2. In a small saucepan, warm cream with garlic, salt, pepper, and nutmeg until just steaming. Remove from heat.
3. Layer potato slices in each ramekin, overlapping slightly. After the first layer, tuck in a wedge of Boo® cheese. Repeat with more potatoes, cream, and cheese until ramekins are nearly full, finishing with potatoes on top.
4. Pour remaining cream mixture evenly over the ramekins.
5. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 15–20 minutes until the tops are golden and potatoes tender.
6. Let rest 5 minutes before serving. Sprinkle with fresh thyme.

🎯 Notes & Pairings

• Serving: These individual gratins are rich enough to serve as a side with roast chicken, beef, or roasted vegetables.
• Cheese tip: Keep the Boo® wedges on their side in the middle layers for gooey pockets of melted cheese.
• Drink pairing: Crisp Chardonnay or dry cider balances the richness.