FRIJE

Instructions

• 1.   In a saucepan, pour the milk and cream, add the peeled and chopped garlic cloves and the washed and dried thyme sprigs. Heat until it reaches the boiling point, turn off the heat and let it infuse for 15 minutes.
• 2.   Peel the potatoes and celeriac. Wash them and using a mandoline, slice them thinly. Be careful with your fingers ^-^
• 3.   Preheat the oven to 180°C (350°F).
• 4.   Place the vegetable slices in a dish, season with salt, pepper, and grated nutmeg.
• 5.   Remove the skin from the garlic sausage. Cut it into small pieces.
• 6.   Add the seasoned vegetable slices and mix.
• 7.   Butter a gratin dish. Remove the thyme from the milk/cream mixture.
• 8.   Pour half of the vegetables into the gratin dish. Cover with half of the milk/cream mixture.
• 9.   Repeat with the remaining half of the vegetables and the remaining half of the liquid.
• 10.   Cover with aluminum foil and bake for 45 minutes in a convection oven. After these 45 minutes, remove the foil and bake for another 45 minutes. It may seem long, but I always have trouble cooking gratins.
• 11.   After 1 hour and 30 minutes, here is the gratin:
  
  Remove the gratin from the oven. Sprinkle with grated gruyère cheese and broil for 10 minutes in the oven (grill option).

Notes & Suggestions

• Average nutritional values per serving
  Energy 5,565.83 kJ / 1,337.12 kCal
  Fat 104.49 g, of which saturated 31.79 g
  Carbohydrates 44.23 g, of which sugars 6.65 g
  Fiber 5.23 g
  Protein 53.75 g
  Sodium 3,723.94 mg