Heat the oven to 170 ° C (th. 5 or 6)
Preparation : 20 minutes to cook : 1h15 or 1h30 (depending on the oven)
Ingredients : 1 kg of firm Charlotte potatoes – 5 shallots – 1 bunch of flat-leaf parsley – 50 g of salted butter to melt the mold – 30 cl liquid cream or soy cream – salt, pepper
Peel the potatoes, cut them into very thin slices or grate.
Wash quickly in very hot water, drain quickly and dry immediately with a cloth.
Finely chop the shallots. Remove the parsley and chop.
Pour into a 20 cm long mold (soufflé type) and cover the bottom with thin slices of potato. Sprinkle generously with shallots and parsley. Salt, pepper.
Add potatoes, parsley, shallots, etc., until the mold is full. Season with salt and pepper and spread a little butter on top. Pour the cream over everything. Cover the mold with parchment paper, stick to the potatoes and put the lid of a small metal plate on top (if you want)
Cook for an hour for 15 or 30 minutes. The shell will go to the table, and remove its skin.
Serve with a large spoon so that everyone can benefit from the thickness of the gratin.
Whether meat, chicken or fish will accompany this gratin, we will remember “Verdue”.
If you are 7 or 8 years old, boil it twice and use 2 molds of 20 cm in diameter, not a large mold. You will have good control over cooking.