Dolphin gratin verrine
Appetizer · Total time : 15 min · Prep : 15 min · 4 servings
Allergens : Tree nuts, Milk, Molluscs
Ingredients
For 4 servings
- 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
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.