|1||pce||Sprigs of thyme|
Peel the potatoes and cut them into fine, regular slices (about 3 mm). Rub the half-moon with the clove of garlic and then cut the clove in slices. Put half of the milk and the cream, garlic, herbs, salt and pepper into a bowl and mix well. Add the potato slices and again mix well. Arrange the mixture in the half-moon and pour the remaining milk over the potatoes.
Cook for 40 to 45 minutes (the potatoes should still have some bite) with the lid closed at about 200 °C. After half the cooking time, sprinkle the grated cheese over the potatoes.