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Usage, Tables and Tips
• 150 g onions, diced
• Pepper, nutmeg
Method for the topping:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and seasoning together well, then mix in the cheese.
Preparation:
Roll out the pastry and lay it in a greased plain springform tin (dia. 28cm). Spread
the bacon and onions evenly over the base and pour the liquid mixture over it.
Setting
P 6QUICHE LORRAINE
POTATO GRATIN
• 1,000 g potatoes
• 1 teaspoon each of salt and pepper
• 1 clove of garlic, peeled
• 300 g Gruyère or Emmental cheese, grated
• 3 eggs
• 250 ml milk
• 4 tablespoons cream
• 1 tablespoon thyme
• 3 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then season with salt and pepper.
Place half of the potato slices in a greased, oven-proof dish. Sprinkle some grated
cheese over them. Layer the rest of the potato slices over this and sprinkle the rest
of the cheese on the top.
Crush the clove of garlic and beat it together with the eggs, milk, cream and the
thyme. Salt the mixture and pour over the potatoes.
Place knobs of butter on the gratin.
Setting
P 7POTATO GRATIN
Oven level
3
Oven level
2
Cook time
40 mins.
Cook time
55 mins.
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