Président Emmental Dauphinois potatoes
Preparation time : 20 mins
Cooking time : 40 mins
Difficulty :
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Ingredients
- 150g Président Emmental
- 600g potatoes
- 400ml milk
- 2l single cream
- 2 eggs
- 60g Président slightly-salted butter
- 4 generous slices Swedish flatbread
- 2 cloves garlic
- Ground nutmeg
- table salt, ground pepper
Preparation
Step 1
Peel and wash the potatoes, then cut them into even slices.
Step 2
Season with ground nutmeg, a pinch of table salt and ground pepper.
Step 3
Preheat your oven to 180°.
Step 4
Arrange the potato slices in layers in your gratin dish.
Step 5
Bring the milk and cream to the boil, then pour over the potatoes.
Step 6
Leave to cool, then add the beaten eggs.
Step 7
Sprinkle a few little knobs of butter over the top.
Step 8
Cook for 40 minutes in the oven.
Step 9
In the meantime, brown the slices of bread.
Step 10
Peel the clove of garlic, then rub it over the bread.
Step 11
Cut the Emmental into batons.
Step 12
To finish off, use a biscuit cutter to cut out circular slices of the Dauphinois and arrange them on a slice of bread, then garnish with a few batons of cheese.
Step 13
Toast them under the grill and serve with a delicious salad.
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