Gratin Tofinois

Ingredients （yields: 6 servings)

• 1 clove garlic, halved

• 15 g butter

• 500 g potatoes, peeled and thinly sliced

• 500 g firm tofu, thinly sliced

• 1½ tsp salt (for seasoning the layers)

• ¾ tsp ground black pepper (for seasoning the layers)

• 500 ml heavy cream

• 2 cloves of garlic, minced

• 1 tsp salt (for the cream mixture)

• ½ tsp ground black pepper (for the cream mixture)

• ⅛ tsp nutmeg

• 60 g grated Gruyère

Realisation

1. Butter a deep 25 × 18 cm baking pan, then rub it with a halved garlic clove;

2. Arrange one layer of sliced potatoes on the bottom of the baking pan, then sprinkle with salt and pepper;

3. Add a second layer of sliced tofu, then sprinkle with salt and pepper;

4. Repeat the layers until all the potatoes and tofu are used, ensuring the total amount of salt used is 1½ teaspoons and pepper is ¾ teaspoon;

5. Bring the heavy cream, minced garlic, 1 teaspoon of salt, ½ teaspoon of ground black pepper, and ⅛ teaspoon of nutmeg to a simmer;

6. Continue simmering for 5 minutes;

7. Pour the cream mixture evenly over the layered potatoes and tofu;

8. Sprinkle the grated Gruyère on top;

9. Cover and bake in a 180°C oven for 50 minutes, then uncover and bake for another 30 minutes, or until the top is golden and the potatoes are tender;

10. Let it rest at room temperature for 15 minutes;

11. Serve and enjoy!