Discover the recipe for traditional potato gratin, made with milk and cream (thick or liquid). The cooking method preserves the creaminess of this delicious dish. It's quite quick to make, and you can prepare it the day before without any problems.
Preparation of the potatoes Peel the potatoes but do not wash them.
Cut them into slices about 3 mm thick.
Wipe them with a cloth but do not wash them. Season with salt and pepper (about 10 g of salt and 3 to 4 turns of the pepper mill) and gently massage them with your hand to help the salt and pepper penetrate.
Cooking potatoes in milk In a heavy-bottomed pot, pour in the milk and then add the potatoes. Bring to a boil, reduce the heat, and cover. Let cook for 10 minutes.
After 10 minutes of cooking, add the heavy cream and a pinch of grated nutmeg. Continue to cook for 20 minutes at a gentle simmer, uncovered. Monitor the cooking to ensure that the potatoes do not stick, especially if you are using double cream.
Preparation of the gratins: Rub 4 ramekins with a clove of garlic.
Using a slotted spoon, fill the ramekins with potatoes, cover with a bit of the cooking cream, and distribute the 40 g of butter evenly (about 10 g per ramekin).
Oven Cooking Finish cooking and browning in the oven (approximately 200°C) in a water bath for the gratins. For successive servings, simply keep the potatoes in the pot and gratin them as needed. The gratins will never be dry. Serve very hot.
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