Detailed instructions
1. Preparation of sprouted potatoes
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Choose potatoes that are firm despite their sprouts.
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Wash them thoroughly.
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Peel them, removing any greenish parts and sprouts.
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Cut them into thin, even slices using a mandolin or a sharp knife.
2. Preparation of the creamy base
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In a saucepan, heat the milk and cream with a crushed garlic clove, a pinch of salt, pepper and nutmeg.
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Bring to a gentle simmer then remove from heat.
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Let it steep for 5 minutes.
3. Assembling the gratin
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Rub a gratin dish with a halved garlic clove and then butter it.
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Place a first layer of potato slices.
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Cover with a little milk-cream mixture.
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Sprinkle with grated cheese.
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Repeat the process, alternating potatoes, cream, and cheese until you run out of ingredients.
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Finish with a generous layer of cheese on top.
4. Cooking
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Preheat the oven to 180°C (gas mark 6).
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Cover the gratin with aluminum foil and bake for 35 minutes.
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Then remove the foil and continue cooking for 15 to 20 minutes to brown the top.
5. Tasting
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Let stand for 10 minutes before serving: the gratin holds together better and the flavors harmonize.
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