Page 208 - YC Cooking School

What to do:

1. Preheat your oven to 180 ̊C.
2. Place the potatoes in a large pot, together with the cream and milk over a medium
heat.
3. Rub the base of an ovenproof gratin dish with the smashed garlic clove and then
smear it with the butter, so that it is well greased. Set aside.
4. Bring the potatoes, milk and cream to the boil, then turn the heat down and allow to
simmer for about 10 minutes, stirring delicately with a spoon as you go. This extracts
the starch from the potatoes and thickens the sauce.
5. Remove from the heat and season with salt, freshly ground nutmeg and fresh thyme.
6. Pour the potato mixture into the greased gratin dish and place in your oven for about

40 minutes or until cooked through, creamy and golden brown.

© Recipe copyright of Franck Dangereux

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