Beaufort cheese and potato gratin
Ingredients
Instructions
- 1.5 kg Potatoes
- 100 g Butter
- 3 garlic cloves
- 200 g Beaufort
- 75 cl Milk
- 30 cl Whole fresh cream
- 1 egg
- 1 pinch grated nutmeg
- Salt
- Pepper
- Wash, peel, and cut the potatoes into slices about 5mm thick. Cut half the Beaufort into large cubes and grate the other half.
- Preheat your oven to 180°C (th.6). Boil the milk with the nutmeg and finely chopped garlic cloves in a large saucepan or casserole dish. Salt, pepper. As soon as they start to simmer, throw in the potatoes and cook for about 10 minutes over medium heat, taking care that the preparation does not stick to the bottom of the pan.
- For all the preparation into a large gratin dish, and add the Beaufort cubes. Mix well in the dish. Separately, beat the fresh cream with the egg. For this mixture over the potatoes, then sprinkle with grated Beaufort cheese and shavings of very cold butter. Bake for 1 hour 15 minutes.
Beaufort cheese and potato gratin
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