All Simple Vegetable Recipes

Gratin Savoyard With Nutmeg



Serves 4

  • 1 lb 6 oz (625 g) medium-sized potatoes

  • 1 pt (570 ml) double cream

  • 4 tbs milk

  • 1/2 clove garlic

  • salt, white pepper, freshly grated nutmeg

  1. Wash the potatoes and slice them in (3 mm) thick on a mandoline.

  2. Spread them on a table and sprinkle lavishly with salt.

  3. Rub the slices together then heap them up in a pile and leave for 5-10 minutes.

  4. The salt will extract the water and soften the potatoes.

  5. Combine the cream and milk in a saucepan large enough to take the potatoes later.

  6. Salt very lightly, add 2 turns of the pepper mill and grate in a little nutmeg.

  7. Set over a high heat and bring to the boil. Simmer for several minutes.

  8. Rub a medium gratin dish, preferably made of fine metal, with half the garlic dipped in salt.

  9. Press the potatoes lightly between your hands to squeeze out the excess water.

  10. Add the potatoes to the boiling cream and bring the mixture back to the boil.

  11. Remove from the heat and, using a large spoon, spread the mixture evenly in the prepared dish.

  12. The gratin should be about 2 inch (5 cm) thick. Bake at 250F/120C/gas mark 1 for about 45 minutes.

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