| Time | Servings | Difficulty |
|---|---|---|
| 02:10 | 6 | Easy |
Introduction
To share
Comté potato millefeuille is an accompaniment or a dish in its own right. It is a millefeuille because the potatoes must be cut 1mm thick and are layered. Cooking in a bain-marie prevents the potatoes from drying out. Garlic and Comté delicately flavor the millefeuille.
The extra thing:
- Choose potatoes with floury flesh (bintje for example).
- Add thyme.
- Serve with a salad.
Ingredients
| 2 clove of garlic | |
| 800 g potatoes | |
| 22 cl whipping cream | |
| 2 egg | |
| 1 pinch nutmeg |
Instructions
|
1
|
Peel and chop the garlic. To book.
Grate the county, set aside. Preheat the oven to 170°C. |
|
2
|
Butter a cake tin and place it in the large gratin dish that will be used for cooking in a bain-marie.
Boil water, set aside. |
|
3
|
In a salad bowl, mix the eggs, cream, garlic, grated Comté cheese, nutmeg and salt to obtain a homogeneous mixture.
|
|
4
|
Peel and slice the potatoes the thickness of a potato chip (1mm).
Mix the potatoes with the mixture and pour the mixture into the cake tin. |
|
5
|
Pour boiling water into the gratin dish to make a bain-marie.
|
|
6
|
Grease an aluminum foil with butter or oil and turn it greased side over the potatoes.
Bake for about 1 hour 45 minutes. Take out of the oven and let cool. |
|
7
|
Put in the refrigerator for 24 hours.
Reheat in microwave or conventional oven. To serve. |
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