Potato and pans

Ingredients

For 3 servings

• •4 4 potatoes
• •1 1 panas
• •1 1 mint branch
• •1 1 branches of basil
• •75 g 75 g butter
• •hazelnut
• •rassis bread
• •50 g 50 g flour
• •60 cl 60 cl milk
• •salt
• •pepper
• •raped nutmeg
• •50 g 50 g butter
• •liquid cream

Method

1. 1.Peel potatoes and pans and cut into thin slices (guard peels).
2. 2.Cook the apples and land for 10 to 15 minutes.
3. 3.Infuse the peels in the hot milk for at least 10 minutes.
4. 4.For béchamel: melt the butter in a saucepan. Add flour and stir with a spoonful of wood without leaving time to color. The goal is to thicken the repair.
5. 5.Remove the peels, then pour the milk into the red saucepan, put the salt, pepper and nutmeg then without stopping stirring.
6. 6.Mix the bread.
7. 7.Mount the gratin in a large dish or in individual portions. First put a layer of vegetable and then a layer of béchamel, repeating the operation to the top of the dish!
8. 8.Sprinkle the top with mixed bread.
9. 9.Add a small piece of butter and grate in the oven for a few minutes (in grill position on a plate placed further up the oven).