Potato gratin with 3 cheeses

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 kg potatoes
• 2 1 litre whole milk
• 3 1 bayleaf
• 4 1 sprig thyme
• 5 1 garlic clove
• 6 50 g Comté cheese
• 7 50 g Mimolette
• 8 50 g Camembert cheese
• 9 150 g liquid cream
• 10 salt
• Total weight: 2,315 grams

Times:

Preparation	Cooking	Start to finish
50 min.	55 min.	1 hour 45 min.

Step by step recipe

1	Peel and wash 1 kg potatoes. Slice evenly (a mandolin is ideal for this), and wash again.
2	In a large saucepan over medium heat, pour in 1 litre whole milk, salt and add 1 bayleaf, 1 sprig thyme, 1 garlic clove. Pour in the sliced potatoes.
3	Cook until tender.
4	Remove and discard thyme, bay leaf and garlic, then drain the potatoes. Tip: Save the milk for a later recipe, such as a béchamel sauce, or another gratin.
5	Grate 50 g Comté cheese and 50 g Mimolette, set aside. Preheat oven to 200°C (390°F).
6	Butter a casserole dish.
7	Place 1/3 of the potatoes in the bottom of the dish and season lightly with salt.
8	Arrange 50 g Camembert cheese on top, cut into strips.
9	Pour in the second third of the potatoes and season lightly with salt.
10	Arrange the grated mimolette cheese on top.
11	Finish with the last third of potatoes.
12	Pour in 150 g liquid cream.
13	Finally, add the grated Comté cheese.
14	Bake at 200°C (390°F) for around 30 minutes, watching for browning at the end.

Remarks

The cheeses listed can be replaced according to your taste, and what you have on hand, but I recommend finishing with a hard cheese (like Comté) on top, as your gratin will brown more easily.
The proportions of cream and cheese given are indicative, so feel free to adapt them to your taste.

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