Dauphinous gratin

Ingredients

For 4 servings

• •1.5 kg 1.5 kg Potatoes
• •30 cl 30 cl Cream fresh whole
• •150 g 150 g Butter
• •75 cl 75 cl Milk
• •3 gousse 3 garlic pods
• •1 1 Egg
• •1 pincée 1 pinch grated Muscade
• •Salt
• •Pepper

Method

1. 1.Start by washing your potatoes under cold water, then peel them carefully. Cut into thin and regular washers (about 5 mm thick). This is an important step as it guarantees a homogeneous cooking. Put them aside in a bowl filled with cold water to prevent them from oxidizing while you prepare the rest. Turn on your oven at 180°C (th.6). In a large saucepan, pour the milk and bring it to simmer with finely chiseled garlic pods and a generous pinch of nutmeg. Do not forget to salt and pepper according to your tastes. This step gently perfumes your milk and makes it creamy. Let infuse a few minutes over low heat so that the flavors are fully released. Drain your potatoes and pour them directly into the hot milk. Cook about 10 minutes over medium heat, stirring gently from time to time. Be careful: be careful so that nothing hangs on the bottom of the pan. Potatoes must remain semi-firm as they will continue to bake. Pour all the preparation (potatoes and milk) into a large gratin dish. Quickly beat the cream with the egg in a bowl, then pour this rich mixture over the potatoes. Gently distribute small, cold butter chips on top. Bake for 1 hour at 180°C until the top becomes golden and crispy. Let stand 5 minutes before serving hot.