1.2 kg of potatoes
200 ml of cream
300 g cheese for tartiflette such as Reblochon
Salt and pepper
Peel the potatoes and cut them into thin slices (1.5-2 mm). Blanch for 5 minutes in boiling salted water. Then filter.
Take a loose-bottom cake mold of 20 cm in diameter. Line the bottom with parchment paper and butter the sides. Alternate a layer of sliced potatoes, salt and pepper and a few slices of Reblochon. And so on until you finish the products. They should be enough for 7-8 layers.
Finally pour over the cream that you will have slightly salted and peppered. Bake at 200°C for about 60-80 minutes. It should be golden on top and cooked inside.
Let rest a bit, then unmold the gratin-cake and cut into triangular pieces (like a real cake).