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Gratin of Potatoes Girardet

A home-style Gratin of Potatoes Girardet made with Floury Potatoes Unsalted Butter, Milk Nutmeg, and Double Cream Scant. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 400 g
• 200 ml
• 100 ml

Method (preview)

1. 1

   Peel and chop the clove of garlic very finely and mix it with the sclices of potato.

2. 2

   Put the potatoes into a saucepan with just enough milk to cover them.

3. 3

   Season with salt, pepper, cayenne and a few gratings of nutmeg.

4. 4

   Put the pan over a fairly high heat and cook the potatoes for 4-5 minutes, or until you can see that the milk has blended and thickened a little with the starch given out by the potatoes.

5. 5

   At this point, add half the cream and just bring the pan to the boil.

6. 6

   Take it off the stove and taste for seasoning.

7. 7

   Butter a gratin dish.

8. 8

   Arrange the potatoes in the dish with their creamy milk.

9. 9

   Add the rest of the cream and mix it in well.

10. 10

    Sprinkle a few flakes of butter on the surface.

11. 11

    Pre-heat the oven to 160 oC/320 oF. Bake the gratin at the bottom of the oven for a good 1 1/2 hours.