Dolphin gratin verrine
- Total time
- 15 min
- servings
- 4 servings
- Dish type
- Appetizer
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Prep
15 min
Total time
15 min
Ingredients
Ingredients
- 1 kg 1 kg Potatoes with firm flesh
- 30 g 30 g Butter
- 10 g 10 g For mussels
- 1 gousse 1 garlic clove
- 30 cl 30 cl Cream
- 35 cl 35 cl Whole milk
- 1 pincée 1 pinch Nutmeg
- Salt
- Pepper
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Method
- 1
Preheat the oven to 160 °C (th.5/6). Peel the potatoes and cut into slices.
- 2
Pour the milk and cream into a saucepan, add the nutmeg and peeled garlic, salt, pepper and bring to a boil. As soon as the liquid ends, add the potato slices and cook for 15 min, stirring occasionally.
- 3
Butter small individual pots and spread the contents of the pot. Sprinkle with the remaining diced butter and bake for 1 hour.
Nutrition
- calories
- 320 kcal
- fatContent
- 16 g
- fiberContent
- 4 g
- sugarContent
- 3 g
- sodiumContent
- 280 mg
- proteinContent
- 8 g
- cholesterolContent
- 45 mg
- carbohydrateContent
- 38 g
- saturatedFatContent
- 10 g
- unsaturatedFatContent
- 6 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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