Potato Terrine

(*) A terrine or a pie dish (quiche dish) of about 1.5 l, for 4 to 5 people as a meal, for 6 to 8 people as a side dish.

In a large baking bowl, whisk together the cream and cornflour. Remove the peel from the potatoes. Grate into fine slices on a vegetable slicer to add to the cream. You can also cut the potatoes into the finest possible slices with a sharp kitchen knife.

Lightly roast the pine nuts in a dry frying pan without adding any fat. Mix them with the potatoes. Season the mixture with salt, pepper and nutmeg. Butter the frying pan very generously. Layer the drained potato slices in the dish and lightly press them together. Pour the remaining cream over the potatoes, making sure they are just covered.

Bake the potato terrine in the oven heated to 180 degrees on the second rack from the bottom for about 60 minutes. If the potatoes have absorbed the cream halfway through the baking time, add a little more cream.

Remove the terrine from the stove and let it stand for ten minutes before cutting it open. Then remove from the pan and cut into slices.

Serve with leaf salad. However, the terrine is also an original accompaniment to meat dishes.

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