Potato gratin with Isigny Sainte-Mère Camembert
- 1 kilo of potatoes
- 200 ml of double cream
- 300 ml of milk
- Half a Camembert
- table salt, freshly ground pepper
Peel the potatoes and slice them across as finely as possible – a culinary mandolin is ideal, but take care not to slice your finger tips. Lay the potato slices out in a gratin dish. While you are doing this, put the milk, the cream and the Camembert in a pan to heat, then put a blender through the mixture and pour it over the potato slices. Season and put it into a hot oven, 150 degrees C or gas mark 5 for about 50 minutes and serve it immediately it comes out of the oven.
You can make this gratin the night before and it will make a wonderful accompaniment for all kinds of meat, whether grilled, fried or served in sauce.