Difficulty:[usr 2]
Cook the potatoes in salted boiling water for 15 minutes, then peel them and cut them into even slices.
Preheat the oven to th. 7 (210°C).
Garnish a tourtière with the dough, cut the edges. Prick the bottom evenly with the tines of a fork.
Peel the garlic, degerm it and blanch it for 2 minutes in a small saucepan of boiling water. Drain and refresh, then chop finely.
In a bowl, mash the cheeses with a fork. Add the garlic, cream and beaten eggs. Mix well then season with salt, pepper and grated nutmeg.
Arrange the potato slices concentrically in the bottom of the pie and pour the cream over them. Bake at m-height and cook for 40 minutes.
Enjoy this tart warm with a good green salad.
