Preparation:

Set Monolith up for indirect grilling at 200 degrees.

Put the butter, milk, cream, garlic, salt, pepper, and nutmeg in a saucepan and bring everything to the boil while stirring.

Peel the potatoes and cut them into even thin slices (approx. 3 – 4 mm), then place them in an ovenproof dish. You can add onion slices in an amount preferable to your taste.

Pour the sauce evenly over the potatoes and sprinkle with the Emmental.

Place the dish on your Monolith and grill indirectly at 200 degrees for about 40 minutes with the lid closed.

Check occasionally, every 10 minutes or so, to see if the temperature needs to be reduced at all to prevent the cheese from burning.

Enjoy your meal!