1.5 kilos of potatoes
1 clove of garlic
150 grams of Tomme de Savoie
1 liter and a half of broth (chicken stock or meat stock)
Half a café spoon of nutmeg
Salt and pepper
100 grams of butter
Peel the potatoes and cut into fine slices. Then wipe an oven pan with a generous dose of garlic. Cut the cheeses into thin slices. First, place the potatoes in the oven pan, salt and pepper, adding the nutmeg; second, sprinkle on the cheeses slices.
Repeat the procedure so that there are two layers. Cover the dish with the broth.
Place in the oven, temperature a 5 (150º) making sure to cover the oven pan with aluminum foil. Allow to cook for an hour.
Once cooked removed the aluminum foil, butter, replace in the over until the surface has a nice golden brown cover. Serve piping hot.