Imprimer la recette

Ingredients

Ingredients
3.3 lb of potatoes with fairly firm flesh
3.2 cup of whole milk
2 garlic
1 egg
5.3 oz of County
1.8 oz of Parmesan
0.7 oz of butter
nutmeg
salt, pepper

Recommended utensils
garlic press
cheese grater For Comté cheese, I use a good old-fashioned hand-crank grater, and for Parmesan, a "Microplane"-style grater
pizza pan to prevent the gratin from burning, without using aluminum foil
peeler a razor-sharp knife—it works great on potatoes
mandoline to slice potatoes quickly and evenly
cut-resistant glove handy when using a mandoline
anti-milk-stain useful for preventing disasters when boiling milk

Instructions

Peel the garlic by first crushing the clove with the flat side of a knife—it’s much easier that way!
Remove the germ from the cloves and cut them into large pieces, then press them into a large saucepan using a garlic press.

Pour the milk into the saucepan, sprinkle with a pinch of salt, and grate in about half a nutmeg.
Bring the milk to a boil; use the anti-foam device if you have one.
Turn off the heat as soon as it starts to boil (the anti-foaming device will begin to move around at the bottom of the saucepan).
Let the milk steep for 20 minutes.

Meanwhile, peel the potatoes and rinse them.
Use the mandoline, or if you don’t have one, a chef’s knife, to slice the potatoes into slices a few millimeters thick (ideally less than half a centimeter).

Well done—you’ve now sliced all the potatoes!
Butter the bottom of a large baking dish, then arrange a first layer of potatoes, overlapping them slightly.
Season lightly with salt and pepper, and grate the Comté cheese over the potatoes. Use about 30g of Comté per layer, and be sure to set aside about 50g for the gratin.

Alternate layers of potato slices with grated cheese again, until you run out of potatoes. Finish with a layer of potatoes.

Crack the egg into a bowl and beat it with a fork until it forms an omelet.
Pour the milk into the same bowl through a strainer.
Mix well, then pour this sauce over the potatoes in the baking dish.

Preheat the oven to 180°C.
Grate the Comté and Parmesan cheese over the potatoes.

Bake on the second rack for 30 minutes. Then cover the gratin with a pizza stone, or if you don’t have one, a sheet of aluminum foil, to prevent it from browning too much.
Return it to the oven and bake for another 1 hour to ensure the potatoes are nice and creamy.

There you go—it's ready! Place the piping hot dish in front of your guests, who've been waiting for just this, and dig in!

Potato Gratin with Comté Cheese