PIZZA FOR BREAKFAST

GRATIN DAUPHINOIS (POTATO GRATIN)

INGREDIENTS: Makes 6 Portions 1kg floury (starchy) potatoes (or waxy potatoes if at hand) 2 garlic cloves, peeled and finely crushed 75g Gruyere, grated (or more like 140g) (or a mix like: Gouda, Emmental, Rigatello) (or no cheese if you like it original)

freshly grated nutmeg 250 ml fresh cream (it's the size the cream is available here; or use 300ml and less milk) 150 ml milk a little butter for the dish optional: couple of thyme sprigs for decoration

Also: a flat oven-proof or gratin dish, app. 20x20 cm

METHOD: 1. Pre-heat the oven to 180°C/160°C Fan. Butter the dish. 2. Peel the potatoes, placing them immediately in a bowl with cold water to prevent them from browning. Dry the potatoes, then cut them into thin slices with a sharp knife or Mandolin. 3. Put the first layer of potato slices into the dish, overlapping like fish scales. Season with salt, sprinkle over a little garlic and some cheese; grate some fresh nutmeg on top. Add another layer of potato slices, season, and proceed as above until all the potatoes are sliced and used up, finishing with a layer of potatoes, seasoned with salt and nutmeg. 4. Mix the cream with the milk, and add salt to taste. Pour the mixture over the potatoes then sprinkle the remaining cheese on top. 5. Bake the gratin in the pre-heated oven for 50-60 minutes. Towards the end of cooking time, check with a small sharp knife or skewer from time to time if the potatoes are soft. If necessary cover the top of the gratin with alu foil to avoid too much browning. The gratin is ready when the edges are bubbly, the potatoes are soft and creamy and the liquid is fully absorbed. It should have a beautiful golden-brown crust. 6. Leave the baked gratin to rest for 10-15 minutes before serving so that it can set.

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