Introduction
Potato gratin is a staple of French family cooking. Comforting, creamy, and melt-in-the-mouth, it’s passed down through the generations without aging. But what do you do when you find yourself with a basket of potatoes that are starting to sprout? Many people hesitate to use them, thinking they’re wasted. However, with a few precautions, they can be cooked to create a dish that’s as tasty as it is long-lasting.
That’s where sprouted potato and cheese gratin comes in : a recipe that’s economical, filling, and waste-free. By combining carefully prepared potatoes with melted cheese, cream , and a few herbs, you get a golden, irresistible gratin.
In this article, we will explore this recipe in depth:
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The essential ingredients.
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The detailed preparation steps.
Prepare your gratin dish, and let’s embark on a rich and delicious culinary journey!
Preparation time
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Preparation: 20 minutes
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Cooking time: 50 minutes to 1 hour
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Total: approximately 1 hour 15 minutes
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Servings: 4 to 6 people
Ingredients
Here are the ingredients needed for a generous gratin:
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1.2 kg sprouted potatoes (well peeled and free of sprouts)
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2 cloves of garlic
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40 g butter
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30 cl of whole liquid cream
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25 cl of milk
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200 g grated cheese (Emmental, Comté, Gruyère or a mixture of cheeses )
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1 pinch of grated nutmeg
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Salt and pepper from the mill
- A few sprigs of fresh thyme or parsley (optional)
Instructions
see continuation on next page
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