Dolphin gratin with bacon

Ingredients

For 4 servings

• •1.5 kg 1.5 kg Potatoes
• •1 l 1 l Whole milk
• •20 cl 20 cl Fresh liquid cream
• •200 g 200 g Smoked bacon
• •3 gousse 3 garlic pods
• •1 pincée 1 pinch Muscade
• •100 g 100 g Butter
• •Salt
• •Pepper

Method

1. 1.Wash, peel, and cut the potatoes into slices about 5 mm thick.
2. 2.Preheat your oven to 210°C (th.7). Boil the milk with the nutmeg and finely chopped garlic pods in a large saucepan or a casserole. Salt, pepper. From the first simmering, throw the potatoes in and cook about 10 minutes over medium heat, taking care that the preparation does not hang on the bottom of the pan.
3. 3.Meanwhile, throw the bacon in a frying pan on high heat. After 1 to 2 minutes, drain them to remove excess fat, then place them in the pan until they are golden.
4. 4.Pour the whole milk and potato preparation into a large, previously buttered gratin dish with 20 g of butter (if too much milk remains, do not put everything). Sprinkle some bacon. Pour the cream over the potatoes and sprinkle with cold butter chips. Mix gently, then bake your Dauphinian gratin for 1 hour.