THE NUTMY-GARLIC ROOT

(Our Play on Potato Gratin with Roasted Garlic)

THE NUTMY-GARLIC ROOT

Ingredients: 800g Potatoes (paper-thin slices), 10 cloves Roasted Garlic (mashed), 300ml Double cream, 200ml Whole milk, 50g Butter, 2 tsp Nutmeg (freshly grated), 1 tsp Black pepper...

Ingredients

  • 800g Potatoes (paper-thin slices)
  • 10 cloves Roasted Garlic (mashed)
  • 300ml Double cream
  • 200ml Whole milk
  • 50g Butter
  • 2 tsp Nutmeg (freshly grated)
  • 1 tsp Black pepper

Cooking Method

  1. The Swell Heat milk, cream, and mashed garlic in a pot; simmer for 5 minutes.
  2. The Bloom Add nutmeg and pepper to the hot liquid with a tiny 10ml splash of water to release the oils.
  3. The Marriage Layer potato slices in a buttered dish; pour the garlic-silk over them until submerged.
  4. The Bake Roast at 180°C for 40 minutes until the top is a dark, bubbling, charred gold.
  5. The Final Flourish Finish with a final rain of raw nutmeg and fresh thyme.

Cuisine: French

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