Sprouted Potato and Cheese Gratin: A Rustic, Gourmet and Anti-Waste Dish

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.