Use the cream to bind, cook and bring fudge and creamy touch in your hot dish.
You’ll need your raw vegetables or potatoes cut into 1-3 mm slices.
Depending on the recipe, peel the garlic clove, split it in two and rub it over the gratin dish. Grease the dish.
Place half the vegetables or potatoes in the dish, season them then sprinkle with chilled single cream. Arrange the remaining half on top of this layer, pour over the rest of the cream then season again.
Use cream instead of milk for a smoother, creamier gratin that is neither too dry nor too watery.
Add cheese or breadcrumbs to taste. Cook in a hot oven. Cooking time is between 50 and 60 mins (for potatoes) at 160 - 180°C (320 - 356°F).
The height of the gratin in the dish should not exceed 2cm for more even cooking.