|Potatoes||1 Pound (450 Gram)|
|Gruyere cheese||6 Ounce (175 Gram)|
|Freshly grated nutmeg||1|
|Single cream||1⁄2 Pint (300 Milliliter)|
|Chopped parsley||3 Tablespoon (To Garnish)|
|Freshly ground black pepper||To Taste|
Peel the potatoes and slice, using the slicing disc.
Grate the cheese, using the grating disc.
Place alternate layers of potatoes and cheese in an ovenproof dish, adding seasoning and nutmeg between each layer.
Pour over the cream and bake in a moderate oven (180C, 350F, gas 4) for 50-60 minutes.