The ingredients
- 1.2kg of potatoes
- 1 clove of garlic
- 40g of butter
- 40g of Régilait semi-skimmed powdered milk
Preparation
- Preheat the oven to 180°C.
- Peel and cut the potatoes into slices of approximately 3mm thick.
- Fill a large saucepan with salted water. Add the sliced potatoes. Heat. Once they come to the boil, cook for 10 minutes, gently simmering.
- Drain the potatoes. Set aside 30cl of cooking water.
- Rub the dish with the clove of garlic. Butter it. Arrange the potatoes on the dish, sprinkle with the rest of the butter cut into small pieces.
- Mix the powdered milk with the cooking water set aside. Pour over the potatoes.
- Place in the oven for about 45 minutes.
If the gratin browns too quickly, cover it with a sheet of aluminium foil.