Potato Gratin

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 1 kg 250 g potatoes
• 2 1 litre whole milk
• 3 1 bouquet garni
• 4 1 knob butter
• 5 2 cloves garlic
• 6 300 ml liquid cream
• 7 100 g Comté cheese
• 8 Fine (or table) salt
• 9 Pepper
• 10 2 pinches grated nutmeg
• Total weight: 2,415 grams

Times:

Preparation	Cooking	Start to finish
50 min.	1 hour 10 min.	1 hour 60 min.

Step by step recipe

1	Peel and wash 1 kg 250 g potatoes.
2	Cut them into slices that are as uniform in thickness as possible (a mandoline is ideal for this). Wash them again thoroughly (this is important to prevent the milk from foaming too much), then drain them.
3	Place the potato slices in a large pot, cover with 1 litre whole milk, season with salt, and add one of the garlic cloves, 2 pinches grated nutmeg, and 1 bouquet garni. Place over medium heat and cook until the potatoes are tender—a knife blade should slide through them easily.
4	Once the potatoes are cooked, remove and discard the bouquet garni and the garlic clove. Remove the potatoes from the milk with a slotted spoon or a skimmer and drain them thoroughly.
5	The cooking milk isn't used in this recipe after that, but you can set it aside to use later in another recipe—a béchamel sauce, for example.
6	Preheat the oven to 200°C or 392°F. Rub a clove of garlic over the entire bottom of the baking dish.
7	Next, butter the bottom of the pan with 1 knob butter.
8	Mix together 100 g Comté cheese and 300 ml liquid cream.
9	Place half of the potatoes in the bottom of the dish, spreading them out evenly.
10	Spread half of the Comté cream mixture on top. Season with salt and pepper.
11	Add the remaining potatoes and spread them out evenly.
12	Spread the rest of the Comté cream mixture on top. Season with salt and pepper again.
13	Bake for about 40 minutes, until it's golden brown. It's ready!

Remarks

You can substitute Comté with another cheese of your choice (Salers, Cheddar, Beaufort, etc.).
If you don't have whole milk, use semi-skimmed milk.

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