Potato gratin with Camembert flambé with calva


  • 1 kg of potatoes (agata, monalisa or sweetheart)
  • 1 clove of garlic
  • 50 cl of milk
  • 2 shallots
  • 1 bunch of thyme
  • 50g butter
  • 20 cl of liquid cream
  • 3 cl of calva
  • 1 camembert


  1. Preheat the oven to 180°/th.6. Peel the potatoes and cut them into thin strips using a mandolin. Peel and slice the shallots into thin slices. Peel the garlic clove. In a saucepan, pour the milk and precook the potatoes for 15 minutes at a low simmer with half of the stripped thyme. Then drain them.

  2. Butter a gratin dish with 10g of butter and rub the garlic clove on the bottom of the dish. Arrange the potatoes, shallots, then sprinkle with the rest of the thyme. Salt and pepper with a grinder. Mix. Drizzle with liquid cream. Add the rest of the butter in small cubes. Cut the Camembert into thin slices and place them on the preparation. Bake for 30 minutes until the gratin is golden brown. When ready to serve, pour in the calva and flambé.

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