Difficulty: 2
Boil the potatoes in salted water for 15 minutes, then peel and slice evenly.
Preheat oven to 210°C (th. 7).
Line a pie dish (tourtière) with shortcrust pastry, trim edges, and prick the base with a fork.
Peel garlic, remove germ, blanch 2 minutes in boiling water. Drain, refresh under cold water, and chop finely.
Mash cheeses with a fork in a bowl. Add garlic, cream, beaten eggs, salt, pepper, and nutmeg. Mix well.
Arrange potato slices concentrically in the pastry. Pour over cream mixture. Bake mid-oven for 40 minutes.
Serve warm with a crisp green salad.
