Gratinated Potatoes with Sheep's Cheese

Preheat the oven to 180 °C top/bottom heat. Peel the potatoes and cut them into thin slices. In a small saucepan, warm the cream with half of the butter (do not boil). Add the pressed garlic, the leaves from 4 thyme sprigs, salt, pepper, and two pinches of nutmeg. Turn off the stove and let the sheep's cheese spread melt in the warm cream.

Cut the spring onions into rings. Grease a baking dish with the remaining butter. Place a first layer of potatoes in it, lightly salt and pepper, sprinkle with a pinch of nutmeg, some of the spring onions, and a few thyme leaves. Repeat this process until all potatoes are used.

Pour the prepared cheese-cream mixture evenly over everything. Bake in the preheated oven for approx. 50–55 minutes, until the potatoes are soft and the surface is golden brown and gratinated.