MirepoixPotatoes, cream, garlic. No cheese in the original — the crust comes from the cream and the starch, and cheese is what people add when the potatoes are wrong.
| Time | |
|---|---|
| Servings | 6 |
| Difficulty | Easy |
| Equipment | Gratin dish, mandoline, saucepan |
- 1200 g — waxy potatoes
- 500 ml — double cream
- 300 ml — whole milk
- 10 g — garlic
- 30 g — butter
- 1 pinch — nutmeg, grated
- 8 g — salt
- 1 pinch — white pepper
- Slice the potatoes 3 mm thick and do not rinse them. The starch on the slices is the thickener; wash it off and you get potatoes swimming in milk.
- Rub the dish with a cut garlic clove and butter it. Bring the cream, milk, the rest of the garlic, salt and nutmeg to a simmer, add the potatoes and cook them in the pan for ten minutes.
- Tip it all into the dish, level the top and bake at 160 °C for an hour. Test with a knife tip, not with your eyes — the crust browns long before the middle is done.
- Rest it twenty minutes before serving. Cut straight out of the oven, it slumps; twenty minutes and it holds a clean square.
- One serving (1 of 6): waxy potatoes 200 g, double cream 83.33 ml, whole milk 50 ml, garlic 1.67 g, butter 5 g, salt 1.33 g
- Double batch (12 servings): waxy potatoes 2,400 g, double cream 1,000 ml, whole milk 600 ml, garlic 20 g, butter 60 g, salt 16 g
In the same library
- Cream sauce — 20 min · Easy
- Mornay — 35 min · Easy
- Mousseline — 22 min · Hard
- Suprême — 45 min · Medium
- Steak au poivre — 20 min · Medium
- Mushroom velouté — 45 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 2291