- Dish Flat
- No
- For 4
- No
- 25 minutes
- 7-8 minutes 50 minutes
- Not specified
- Not specified
ingredients
1 kg of Monalisa potatoes
2 cloves garlic
20 g of soft butter
3 dl of milk
3 dl of whipping cream
1 grated nutmeg
20 g bread crumbs
White pepper from the mill
Equipment
1 mandolin or 1 large slicing knife
1 oven dish of at least 1.6 l
1 tablespoon
1 medium or large saucepan
1 skimmer
1 small knife
Steps
Step 1
Wash, brush, peel the potatoes. Cut into slices about 4 mm thick, mandolin or knife: fold the tips of your fingers so you do not cut yourself. Peel the garlic cloves.
2nd step
Crush 1 clove with the large knife by squeezing the blade. Rub the bottom and sides of the dish with the other pod. Squeeze the butter and spread it on all sides with the back of the spoon.
Step 3
Heat milk and cream over medium heat in the saucepan until the first broth. Add the potatoes, 4 pinches of salt, nutmeg and crushed garlic. Give 6 rounds of pepper mill.Step 4
Stir well, cook for 5 minutes. Boiling, the potatoes lose their starch, the liquid thickens. Remove the slices from the skimmer, divide them well in the dish. Pour the liquid on it.
Step 5
Cook for 45 minutes in preheated oven at 180 ° C (tea 4). Check the cooking by pushing the tip of the small dish. She must come out dry.Step 6
Take the dish out of the oven. Sprinkle the breading surface evenly. Reenfit 5 to 10 minutes to brown well. Unmold and enjoy hot.
tips
The tips of Benoît Witz
Do it in order
You have to rub the dish with the garlic before buttering it
and soften the butter
in advance to spread it easily.
To do quickly
Potatoes should boil
very quickly in the milk-cream mixture: they thus release starch
without drinking too much liquid.
Make clean
Leave the broiler pan in
the oven under the dish during cooking to collect
the surplus of cream milk.
