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