Mettwurst and Potato Gratin

1.Preheat your oven to 180°C (350°F) and grease a large baking dish with one tablespoon of butter.

2.In a medium bowl, whisk together the heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper until well combined.

3.Arrange a third of the thinly sliced potatoes in an even layer at the bottom of the prepared dish.

4.Top the potatoes with half of the sliced Mettwurst and a third of the grated Gruyere cheese.

5.Repeat the layers, ending with a final layer of potatoes on top.

6.Pour the cream mixture evenly over the potatoes and sausage, ensuring it seeps down into the layers.

7.Sprinkle the remaining Gruyere cheese over the top and dot with the remaining tablespoon of butter.

8.Cover the dish with foil and bake for 45 minutes.

9.Remove the foil and bake for an additional 20-30 minutes until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.

10.Let the gratin rest for 10 minutes before serving to allow the sauce to set.