THE NUTMY-SILK ROOT

(Our Play on Gratin Dauphinois)

THE NUTMY-SILK ROOT

Ingredients: 800g Potatoes (paper-thin slices), 300ml Double cream, 200ml Whole milk, 1 tsp Nutmeg, 1 tsp Salt, 1 tsp White pepper, 2 cloves Garlic (crushed), 50g Butter...

Ingredients

  • 800g Potatoes (paper-thin slices)
  • 300ml Double cream
  • 200ml Whole milk
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp White pepper
  • 2 cloves Garlic (crushed)
  • 50g Butter

Cooking Method

  1. The Architect Rub a baking dish with raw garlic and butter.
  2. The Bloom Heat milk and cream in a pot; whisk in nutmeg and pepper with a tiny 10ml splash of water to release the spice oils.
  3. The Swell Layer potato slices in the dish; pour the spiced silk over them until submerged.
  4. The Bake Roast at 180°C for 40 minutes until the top is a charred, bubbling gold and the core is melting.
  5. The Final Flourish Finish with a dusting of raw nutmeg and fresh thyme.

Cuisine: French

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