Gratin Dauphinois (2 servings)

What you need:

17.6 oz. (500 g) potatoes

1 large shallot

some butter

crème fraiche

salt and pepper

about 33.8 oz. (1 liter) of milk

How to make it:

1. Prepare the potatoes. Remove the skin and cut thinly like for chips.
2. Slice thinly the shallot.
3. Butter a large pan for the oven and lay the potatoes.
4. Add the cut shallot on top.
5. Pour enough milk up to the level of the potatoes.
6. Salt and pepper the potatoes.
7. Add about 5 large tablespoons of crème fraiche everywhere.
8. Cook the dish in a preheated over at 356 F (180 C) for 1h30.
   Turn down if it cooks too quickly to (302 F) 150 C. Check the potatoes.
   It should be cooked in the middle and brown on the top. Otherwise cook for
   another 30 minutes.

This is excellent with a side salad and mountain ham.

• crème fraiche
• potatoe