FRIJE

Instructions

• 1.   Peel and wash 2.2 lbs of potatoes, cut them into not too thin slices and do not rinse them again (the starch on the cut potatoes will help make a creamy dish).
  
  Season with salt and pepper, then mix well by hand.
• 2.   Place the potato slices in a saucepan, cover with 10.1 fl oz of whole milk, bring to a boil. Once it boils, reduce the heat and let it cook for 10 minutes at a low simmer.
  
  If you do it the other way around (milk in the saucepan, then potatoes on top, remember this tip).
• 3.   Add 10.1 fl oz of heavy cream, 1 pinch of grated nutmeg, and ½ crushed garlic clove.
• 4.   Cook again, still at a low simmer, for 20 minutes, stirring occasionally to prevent the potatoes from sticking.
  
  Preheat your oven to 180°C (356°F).
• 5.   Drain the potatoes, carefully keep the cooking cream.
  
  Spread the potatoes in a dish, pour the cooking cream over them and add some butter flakes.
• 6.   Place the ramekins in the oven in a dish filled halfway with hot water, and bake for about 10 minutes.
• 7.   You can optionally finish with a quick broil to brown the top nicely.

Nutritional information *