Potato Gratin – Gratin De Pommes De Terre Girardet

Remove the peel from the potatoes, cut into thin slices of 3 mm, neither wash nor put in water! Otherwise, the potato starch goes away chop garlic very small, put to the potato slices. Everything in the pot, add milk so that the potato slices are just covered. Season with pepper, salt, nutmeg to taste. Let it boil (be careful !!) and cook for 4 to 5 minutes (until the milk has bound with the potato starch: it becomes a little thicker).

Add 0.5 dl cream and boil briefly, remove from heat, season.

Butter a casserole dish (the casserole dish must be big enough so that the potato layer is not thicker than 2 cm: it really has to be !!). Put the potato slices together with the cooking liquid in the casserole dish, add 0.5 dl of cream and mix lightly with your fingers. Add some butter flakes and cook for 1.5 hours (one and a half hours) in the oven heated to 160 °C – at the very bottom.

This recipe is a little unusual, but it’s worth it!

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