gratin potato

to peel your potato and to cut them out of disc the on a dry #FDFDFF to remove the starch, your dish with a clove of garlic, to put an #7D7DCD oil net in the content and to put a layer of disc then a little garlic to crush then a new layer of disc so on until the end them , to mix the two egg yolks with the crème fraîche milk the nutmeg (attention not ) and the garlic finely chopped and one gripped of salt (not because it Gruyere) to preheat your furnace with 210°c once hot to charge put height inutes, leave your gratins the furnace and to add to the top the Gruyere (or ) and during inutes to be useful hot with good guests


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