Cooking Recipe Preparation time
- Preparation : 55 minutes
- Cooking: 50 minutes
Cooking Recipe Ingredients
- 2.21 lbs. potatoes (Roseval)
- 3.5 oz. butter
- 1 bouquet bear's garlic leafs
- 1 bouquet thyme
- 1 l milk
- 3.5 oz. grated cheese (Beaufort)
- 0.85 cups thick sour cream (crème fraîche)
- Rough salt, fine salt
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Cooking recipe preparation instructions
Potato gratin with bear's garlic
- Peel the potatoes, giving them a stopper form.
- Cut them into small slices, without washing them. Mince 10 bear's garlic leafs.
- Melt the butter in frying pan. Add the minced bear's garlic and the potatoes. Let it sweat for a moment.
- Add milk, salt and thyme. Cover with aluminium paper and let it gently cook for 20-25 minutes. Verify the cooking.
- Drain the potatoes and depose them in a gratin plate. Withdraw the thyme.
- Cover it with cream. Add the grated Beaufort cheese and let it cook for 25-30 minutes in the oven at 355 degrees F.
- Some minutes before the cooking ends, put 6 bear's garlic leafs on the gratin and cover it again with aluminium paper. The gratin should not be dry, but reduced and unctuous. Serve it hot, as side-dish of meat, for example.
Restaurant
Name: | La Maison de Marc Veyrat |
Phone: | +33 4 50 60 24 00 |
Website: | www.marcveyrat.fr |
Address: | 13 Vieille route des Pensi |
City: | Veyrier du Lac |
Country: | Fr |
Overview: | "Arriving at the peak of culinary arts and being one of the best chefs in France, Marc Veyrat has exchanged his classical white chef hat with the typical black hat from the ''Savoie'' region, the region where he originates from. The magician of plants defends the truth on the dishes he prepares from many different regions … and surprises you every time with his 3-Michelin-star excellence!" |
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