Recipe: Papyrus Gratinéed Potatoes

1 Peel the potatoes, wash them. Cook them in a pot of salted water for 30 minutes at a gentle boil.
2/ Meanwhile, liquify the cream with 1.75 oz (50 g) of butter in a small saucepan. Salt and pepper. Add the lemon juice and half of the grated cheese. Mix, remove the saucepan from the heat. Turn on the oven broiler.
3/ Butter an oven-safe earthenware dish. Drain the potatoes, slice them into thick slices and spread on the buttered dish, salt and pepper with a mill drizzle them with the cream preparation and sprinkle with the remaining cheese.
Place the dish in the oven under the broiler to gratinée.
4/ Serve straight from the oven in the cooking dish.