Ingredients (for 6 people):
- 1 kg 1/2 potatoes
- a few crushed garlic cloves
- 300 ml cream
- salt, pepper and mustard
- 100 g butter
- 1 litre milk
Peel, wash and cut the potatoes into fine rounds.
Do NOT wash them after cutting because the starch is needed for a good consistency.
Place the milk, garlic, salt, pepper and nutmeg in a pan.
Bring to the boil, throw in the potatoes and leave to cook for 10 to 15 min, depending on how hard they are.
Place the potatoes in a dish greased with butter, cover with the cream and then dot with butter.
Cook in the Le Panyol wood-fired oven.
Cooking type: without a flame, oven open
Remove the embers from the oven or let them burn out completely.
When the inside of your Le Panyol wood-fired oven is at approximately 150-180°C, place your gratin inside. Close the oven door.
Leave to cook for at least 1 hour.
If necessary, cover with a piece of tin foil halfway through the cooking time to ensure that it doesn’t brown too much.