For 6 people
For 6 people
Start by peeling the potatoes then slice them thinly.
Heat the milk with a crushed garlic clove, a bay leaf, a sprig of thyme, season with pepper and salt.
Add the potato slices and cook for 20 minutes.
Reserve the cooking milk.
Rub the bottom of the molds with a clove of garlic. Spread the potato slices inside.
Pour in the liquid cream and add the cooking milk.
Cover with slices of Fourme de Montbrison and bake at 180°C for 30 minutes.
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