4 people
1 h 20 min
Ingredients
- 1 kg of potatoes
- 100 g of butter
- 2 chopped clove of garlic
- 75 cl of milk
- 20 cl of buttermilk
- 1 pinch of nutmeg
- 1 branch oh thyme
- Salt and pepper
Preparation
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Wash and peel the potatoes.
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With a mandolin or a food processor, cut the potatoes into 3mm thick slices.
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Preheat the oven to 180°C.
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Boiled milk with nutmeg and chopped clove of garlic in a large saucepan.
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Salt and add pepper.
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From the first shivers, add potatoes and cook for about 10 minutes over medium heat.
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Pour all preparation into a large gratin dish, with the potatoes on top.
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Pour the cream oven the potatoes, sprinkle with cold butter shavings and add a few sprigs of thyme.
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Drop for an hour and let stand a few minutes before serving.
Tips
What if we change our habits a little? Although the enameled dish remains the classic of classics, we can still make our gratin Dauphinois in a glass dish Inspiration for a recipe even more design and greedy!
