Imported from TikTok
Comté Potatoes
A rich and nutty potato side dish that blends the styles of potatoes au gratin and boulangère, inspired by Joel Robuchon. Layers of thinly sliced floury potatoes and Comté cheese are seasoned with garlic and thyme, then baked in a savory beef stock.
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Ingredients
- 1 kg floury potatoes (such as Maris Piper; thinly sliced)
- 400 g Comté cheese (Gruyère would work well too; edges removed and sliced into strips)
- 5 garlic cloves (finely chopped)
- thyme (a few sprigs, leaves picked)
- 80 g butter (melted)
- salt (to taste)
- 800 ml beef stock (approximate amount)
Steps
- 1
Thinly slice the potatoes using a mandoline or sharp knife. If you want a decorative 'fancy' top, use a circular cutter to cut out uniform discs from some of the potato slices.
- 2
Prepare the Comté cheese by cutting off the rinds and slicing the cheese into pieces that are slightly thicker than the potato slices.
- 3
Brush the bottom of 8 individual ramekins (pots) or one large baking tray with some of the melted butter.
- 4
Begin layering the dish by placing a layer of potatoes on the bottom, followed by a layer of cheese.
- 5
Season between the layers with salt, picked thyme leaves, and finely chopped garlic.
- 6
Continue layering potatoes and cheese until the dish is nearly full, finishing with the potato discs on top if using.
- 7
Pour the beef stock over the potatoes until it reaches just below the top layer.
- 8
Top with any remaining melted butter and a few more sprigs of thyme.
- 9
Cover the dish tightly with foil or a lid.
- 10
Bake in a preheated oven at 160°C (320°F). Bake for 60 minutes for individual pots, or 90-100 minutes if using a large sharing tray, until the potatoes are tender.
Notes
For a more traditional flavor, Gruyère cheese can be used as a substitute for Comté. If using a mandoline to slice the potatoes, exercise extreme caution as the blades are very sharp.
Nutrition per serving
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