FRIJE

Instructions

• 1.   Pour the milk into a saucepan (rinsed under water to prevent the milk from sticking). Add the garlic clove, salt, nutmeg, and pepper to taste.
• 2.   Bring to a boil, remove from heat, and let infuse for 10 minutes.
• 3.   Meanwhile, peel the potatoes, rinse them, drain them, and cut them into chips using a grater, mandoline, or food processor.
• 4.   Set aside 500 g.
• 5.   Remove the aromatics from the milk and add the potatoes.
• 6.   Place the saucepan over very low heat and let them cook for about 15 minutes (they should be almost tender), gently turning them with a spatula.
• 7.   Preheat the oven to 425°F (210°C).
• 8.   Butter an oval gratin dish that is 10.6 inches (27 cm) long. Cut the chevre into cubes.
• 9.   Add them, spoonful by spoonful, to the potatoes, turning them with the spatula until melted.
• 10.   Pour the contents of the saucepan into the dish, smooth the surface, and bake for 20 to 25 minutes, until the top is golden.

Notes & Suggestions

• Average nutritional values per serving
  Energy 349.01 kCal / 1,460.19 kJ
  Fat 16.68 g of which saturated 0.67 g
  Carbohydrates 30.66 g of which sugars 0.77 g
  Fiber 0.91 g
  Protein 14.67 g
  Sodium 101.74 mg

Nutritional information *