Ingredients
- 1 kilogram of potatoes with firm flesh
- 80g heavy cream - 1 egg
- Black pepper - Salt
1/8 teaspoon ground nutmeg
80 g each of grated Tomme and Emmental cheese
- Twenty grams of melted butter
-1 tablespoon of chopped chives
- Butter for the mold, 10 g
Preparation
Wash and peel your potatoes. Using a mandolin, slice them into 2 mm-thick pieces.
To keep them from turning black, slowly submerge them in cold water.
Using a whisk, combine the egg and the fresh cream in a bowl. Add nutmeg after the salt and pepper.
After draining, add the potato slices to the egg and cream mixture and coat them thoroughly with your hands.
Set the oven to 200 °C.
Butter a 22 cm savarin mold liberally.
Combine the grated tomme and emmental cheese in a bowl.
Potato slices should be layered on the bottom and sides of the pan, slightly overlapping them. Add cheese that has been grated, salt, and pepper.
On top of the first layer of potatoes, stack more potatoes and top with cheese, salt, and pepper.
Once all the ingredients have been used, repeat the process, alternately layering grated cheese and potatoes. Potatoes should be the final layer.
Sprinkle with salt and pepper, tamp firmly, and then drizzle the melted butter around the crown and on top.
The potatoes should be cooked and the top should be brown and crispy after around 55 minutes in the oven (check the cooking of the potatoes by inserting the tip of a knife).
Finally, remove the potato crown from its mold by flipping it over on a baking sheet lined with parchment paper, and put it back in the oven for 5 more minutes on the grill setting to brown the top.
