Gratin Dauphinois with Comté

Ingredients

• 5 kg of potatoes / 3.30 LB potatoes
• 1 garlic clove
• 1 ¼ cup heavy cream
• 2 cups whole milk
• ¾ cup grated Comté cheese
• Hazelnut oil
• Balsamic vinegar
• Nutmeg
• Long pepper
• Pink Salt of the Andes

The instruments of taste

• Isen Long Pepper Mill
• Zanzibar Salt Mill
• Ternate Nutmeg Mill
• Paris Classic Santoku Knife
• Balsam Seasoning Set
• 1 Appolia Square Ceramic Baker

Preparation

• Peel and rub the clove on the inside of the dish
• Peel the potatoes
• Combine the milk with freshly ground nutmeg and pink salt from the Andes (grind setting #4) in a bowl
• Add cream and whisk until combined

Cutting and Setting up

• Cut the potatoes into thin slices
• Layer the potatoes into bottom of the prepared dish
• Drizzle milk-cream mixture
• Sprinkle with pink salt of the Andes
• Repeat the alternate layering steps until the baking dish is almost filled to the top
• Sprinkle grated Comté cheese over the last layer of salted cream

Baking

• Bake at 150°c / 300° Fahrenheit for 40 minutes, then at 180°c / 356° Fahrenheit for an additional 40 minutes

Seasoning

• Season gratin with ground pepper…
• … a drizzle of hazelnut oil …
• … and a few drops of balsamic vinegar