Potatoes baked with eggs, cheese and milk
4 servings
70 minutes
This baked potato recipe with eggs, cheese, and milk is a true embodiment of French culinary sophistication. Its roots trace back to traditional French gratins that have adorned tables in cozy homes and elegant restaurants for centuries. The rich creamy flavor, highlighted by nutmeg and garlic, makes the dish both delicate and rich. The crispy golden cheese crust adds textural elegance, while the soft potatoes create a perfect harmony of flavors. It is ideal as a standalone dish for a cozy dinner or as an exquisite side to meat and fish. This recipe is for those who appreciate simplicity enriched by culinary skill.
1
Slice the peeled potatoes into thin rounds, add salt, pepper, nutmeg, half of the grated cheese, mix everything, then pour in a raw egg, milk, and mix again.
- Potato: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Grated cheese: 8 tablespoons
- Chicken egg: 1 piece
- Milk: 0.5 glass
2
Place the potato mixture in a deep ceramic dish rubbed with garlic and greased with oil, sprinkle with the remaining cheese, add pieces of butter on top, and put in a preheated oven for 40-50 minutes.
- Garlic: 3 cloves
- Butter: 3 tablespoons
- Grated cheese: 8 tablespoons
