Gratin dauphinois with Tomme Pur ewe's cheese and Fenugreek
Tomme Pur Brebis
60 min
20 min
4 people
Ingrédients
1 kg of potatoes
250 g Maison Gabriel Coulet Tomme Pur Brebis with Fenugreek
50 cl full cream
1 garlic clove
20 g butter
Salt, pepper, nutmeg
Les étapes
de la Recette
Preheat the oven to 160°C.
Rub a gratin dish with a halved garlic clove, then lightly butter it.
Peel the potatoes and cut into thin slices (ideally using a mandolin).
Heat the cream in a saucepan with salt, pepper and a pinch of nutmeg. Be careful not to boil.
Add the potatoes to the pan and leave to cook over a low heat for 10 minutes to allow them to absorb the cream.
Grate the Fenugreek tomme, then add half to the cream and mix well.
Arrange the potatoes in the gratin dish, pour the cream over them and sprinkle with the remaining grated tomme.
Place in the oven for around 1 hour, until the gratin is golden brown and melting.
Leave to stand for 10 minutes before serving to make it even creamier.
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