A movie, some delicious food and Helen Mirren what more could a foodie want? I am so excited about the upcoming movie The Hundred-Foot Journey. Our recipe today is compliments of The 100 Foot Journey and LeCordon Bleu. Cheese, potatoes and cream equal heaven in a French comfort dish. Enjoy!
- 1 1/2 Quarts milk
- Freshly grated nutmeg
- 1 Piece of bouquet garni
- 2 Cloves garlic
- 5 1/2 ounces eavy cream
- 2 1/2 pounds potatoes
- Freshly ground pepper
- 4 ounces of grated Gruyere cheese
- unsalted butter
- salt and pepper
Preheat the over to 380 degrees F
coat a deep dish with softened butter and reserve in refrigerator
combine the milk, freshly grated nutmeg, bouquet garni and garlic in medium sauce pan over medium heat. Leave it to infuse for 5 minutes.
Meanwhile, wash and peel the potatoes and then slice thinly about 1/8th inch. Do not rise the scratch is needed.
Layer the potato slices as tightly as possible in buttered dish and season each layer with salt and pepper.
Stir the cream into the hot milk then pour through a fine mesh sieve onto the potatoes. Let rest for 1 to 2 minutes. The potatoes will absorb the liquid and the peel will decreese. Repeat until all the mlik mixture is used. Season the top and sprinkle generously with the grated cheese Cover dish with buttered parchment paper and foil.
Place it in oven to cook for 1 hour or until the potatoes are easily pierced with a knife.
Remove the foil and parchment paper and foil and return to the oven to brown until the surface is golden.
Remove from the oven and let rest for 5 to 10 minutes before serving.
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THE HUNDRED-FOOT JOURNEY arrives in theaters everywhere on August 8th!