Dauphinois potato gratin

Ingredients

• milk - 200 ml
• egg - 1 pc
• salt
• freshly ground pepper
• 200 ml cream with 35% fat
• 20 g butter
• 120 g of grated cheese
• 1.5 kg potatoes
• garlic - 1 clove

Cooking

Step 1

Peel potatoes, wash, cut into thin circles. Dry with a napkin. Peel the garlic, chop. Grease a large ceramic gratin dish with oil, put garlic in it. Cover the bottom with a layer of potatoes, salt and pepper. Pour 1 tbsp. l. cream, sprinkle with 1 tbsp. l. cheese. Put a layer of potatoes, cream and cheese again. Continue to fill out the form, alternating ingredients, finish with a layer of cheese. Leave 1 tbsp. l. cream. Fill contents with milk. Preheat the oven to 200ºС and bake the gratin for 1 hour. Beat the egg with the remaining cream, salt and pepper. Remove the gratin from the oven and pour over the egg mixture. Return the gratin to the oven and bake for another 15 minutes, until golden brown. Serve without removing from the mold. BTW "Real" Dauphinois gratin, unlike Savoyard gratin, is prepared without cheese. But grated beaufort and especially comte give it a refined flavor.