Sumptuous chocolate coffee pie made with a generous glossy ganache and a mile high Italian meringue. The perfect dessert for great occasions.
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