500ml milk cream
500ml DODONI fresh milk
3 cloves of garlic
100 gr. DODONI graviera
100 gr. DODONI sheep’s graviera
2 branches of thyme
salt and pepper
Grate graviera and sheep’s graviera.
Wash the potatoes well.
Heat oven to 170°C.
Tip the cream, milk, garlic, thyme, salt and pepper into a saucepan and bring to simmer. Let it cool. Remove the garlic and thyme and stir in the grated cheese.
Slice the potatoes very finely, about 3-4mm, and place in a wide shallow ovenproof dish.
Pour over the garlic infused cream.
Bake for 30-40 mins until the potatoes are soft and browned.