Scalloped potatoes

500 grams of potatoes (firm-fleshed potato)
1/4 liter of fresh whole milk
1 egg
2 tablespoons of heavy cream
1/2 Camembert with raw milk from Normandy
1 clove of garlic, parsley, thyme, bay leaf , salt and freshly ground pepper.

Preparation Norman-style potato gratin:
Norman-style potato gratin
1 Peel and cut the Potatoes and onion into slices about 3 to 4 millimeters thick then peel the Garlic (remove the germ), chop into small pieces, chop the parsley,
2 In a salad bowl, mix the egg, milk, cream, garlic, parsley, thyme… salt and pepper… beat like an omelet and set aside.
3 In a dish, arrange the Potatoes, onion,
4 Add the mixture and the Camembert with raw milk…
5 Bake at 200 ° th 6/7 for 1 hour.

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