Potato gratin with wild Madagascar pepper

Recipes for 4 people

40 minutes


  • 1 kg of potatoes (preferably Amandine or Belle de Fontenay)
  • 20 cl whipping cream
  • 40 g of grated cheese (Gruyère, Compté, Parmesan, let your desires do the talking!)
  • 1 wing pod
  • Wild pepper from Madagascar


  1. Preheat your oven to 180°C (Thermostat 6)
  2. Cut the garlic clove in half and rub it all over the inside of your gratin dish
  3. Peel the potatoes and cut them into thin slices
  4. Arrange your potato slices in the dish. Every two layers, season them with salt and wild pepper
  5. Pour the cream, sprinkle with grated cheese then bake until the cheese has browned (about 30 minutes)


Opt for a heterogeneous and rather coarse grind of your wild pepper from Madagascar, you can also sprinkle some whole grains before serving. For the salt, we recommend a mineral salt that will keep its crunchiness such as Kalahari desert salt or Uyuni desert salt . Add a sprig of rosemary to flavor your potato gratin.

Enjoy your food !

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