Detailed instructions
1. Preparation of sprouted potatoes
Choose potatoes that are firm despite their sprouts.
Wash them thoroughly.
Peel them, removing any greenish parts and sprouts.
Cut them into thin, even slices using a mandolin or a sharp knife.
2. Preparation of the creamy base
In a saucepan, heat the milk and cream with a crushed garlic clove, a pinch of salt, pepper and nutmeg.
Bring to a gentle simmer then remove from heat.
Let it steep for 5 minutes.
3. Assembling the gratin
Rub a gratin dish with a halved garlic clove and then butter it.
Place a first layer of potato slices.
Cover with a little milk-cream mixture.
Sprinkle with grated cheese.
Repeat the process, alternating potatoes, cream, and cheese until you run out of ingredients.
Finish with a generous layer of cheese on top.
4. Cooking
Preheat the oven to 180°C (gas mark 6).
Cover the gratin with aluminum foil and bake for 35 minutes.
Then remove the foil and continue cooking for 15 to 20 minutes to brown the top.
5. Tasting
Let stand for 10 minutes before serving: the gratin holds together better and the flavors harmonize.
