(*) Gratin of potatoes and pears with Gstaader Mutschli and walnuts For the glaze, mix cream and milk in a large baking bowl, season with garlic, a little salt, pepper and nutmeg.
Using a vegetable slicer, shave potatoes and pears into fine slices directly into the glaze. Fill the mixture into a buttered baking dish.
Meanwhile, bake in the oven heated to 200 degrees on the lowest rack for forty minutes.
Cut the cheese into five mm slices and place on top of the potatoes. Sprinkle with walnut kernels. Bake again for fifteen minutes.
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