Imported from TikTok
Comté Potatoes
Thinly sliced floury potatoes layered with nutty Comté cheese, garlic, thyme, butter, and beef stock. The dish sits between a classic gratin and boulangère potatoes, with individual portions or one large sharing dish.
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Ingredients
- 1 kg floury potatoes, such as Maris Piper (Thinly sliced; cut a few slices into discs for the top if desired)
- 400 g Comté cheese (Trim the edges and slice into pieces slightly thicker than the potato; Gruyère may be substituted)
- 5 cloves garlic (Finely chopped)
- fresh thyme (A few sprigs, leaves picked; reserve some for topping)
- 80 g butter (Melted for brushing the dish and layering; use some to finish the top)
- 800 ml beef stock (Approximately 800 ml, or enough to fill the dish around the potatoes)
- salt (To taste; season between the layers)
Steps
- 1
Preheat the oven to 160°C/320°F. Prepare eight individual ovenproof pots or one large ovenproof sharing dish. If using individual pots, place them on a sturdy baking tray for easier handling.
- 2
Thinly slice the potatoes as evenly as possible. A mandoline produces very thin slices, but use the guard and take care because the blade is extremely sharp. Set aside a few attractive slices and cut them into discs for the top, if desired.
- 3
Finely chop the garlic and pick the leaves from the thyme sprigs. Keep a little thyme aside for finishing.
- 4
Trim the edges from the Comté, then slice the cheese into pieces slightly thicker than the potato slices.
- 5
Melt the butter gently. Brush the bottom and sides of the individual pots or large dish with some of the melted butter.
- 6
Arrange a layer of potato over the butter. Add a layer of Comté, then season with a little salt and scatter over some of the chopped garlic and thyme.
- 7
Continue building alternating layers of potato and cheese, seasoning each layer with salt, garlic, and thyme. Finish with the reserved potato discs arranged neatly on top, if using.
- 8
Pour the beef stock slowly into the dish so it flows down between the potato layers without disturbing the arrangement.
- 9
Brush or dot the remaining melted butter over the top and scatter over the reserved thyme. Cover tightly with foil or an ovenproof lid.
- 10
Bake the covered individual pots at 160°C/320°F for about 60 minutes, until the potatoes are completely tender when pierced with a knife. For one large sharing dish, bake for approximately 90–100 minutes.
- 11
Remove the foil or lid near the end if a more exposed, lightly golden cheese-and-potato top is desired, then serve hot in the individual pots or from the sharing dish.
Notes
The source describes the recipe as making 8 individual pots or one large sharing tray. Gruyère can be used in place of Comté. Cooking time depends on the vessel: about 60 minutes for individual pots and 90–100 minutes for a large dish. The potatoes should be tender before serving.
Nutrition per serving
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