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5. POTATO GRATIN
Ingredients:
– 1000g potatoes
– 1 tbsp salt and 1 tbsp pepper
– 2 cloves of garlic
– 300g grated Gruyère or Emmenthal cheese
– 3 eggs
– 250 ml milk
– 4 tbsp sweet cream
– 1 tbsp fresh thyme
– 4 tbsp butter
Instructions:
Cut the potatoes into thin slices, dry them, and
sprinkle with salt and pepper.
Rub a flame-proof tin with a clove of garlic, and
grease with a flat tablespoonful of butter.
Lay out half the potato slices in the tin, sprinkle some
grated cheese on top, place the remaining slices on
top, then sprinkle with the remaining cheese.
Crush the other clove of garlic and mix with the
eggs, milk, cream, and thyme. Add salt, and pour
the sauce over the potatoes.
Cut the rest of the butter into little knobs and place
on top of the Gratin.
6. QUICHE LORRAINE
Ingredients:
Dough:
– 300g wheat flour
– 2 eggs
– 150g butter, cooled
– 1/2 tsp salt
– a little pepper
– 1/2 tsp ground nutmeg
Topping:
– 150g grated Gruyère or Emmenthal cheese
– 200g boiled ham or
lean bacon
– 2 eggs
– 2 tbsp chives, chopped
– 250g sour cream
– some salt, pepper and nutmeg
Instructions:
Roll the dough flat and set out in a greased tin. Fold
the dough over the edge of the tin, and pierce the
base several times. Arrange the bacon on the dough.
For the topping, whisk the eggs with the sour cream
and chives, and carefully season with the salt, pep-
per, and nutmeg. Add the cheese. Pour the topping
over the bacon.
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