There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Thursday, March 6, 2025

Gratin de topinambours et patates (Jerusalem artichoke and potato casserole) - Untested


Feeds 4 people
Prep and cooking - approx 1 hour

400 g Jerusalem artichokes, peeled and sliced thin
400 g potatoes, peeled and sliced thin
1 cup heavy cream
1 cup milk
2 garlic cloves, minced
Grated nutmeg
Salt
Pepper
  1. Preheat your oven to 350°F.
  2. In a bowl mix the milk and the cream, add the garlic and season with salt, pepper and nutmeg.
  3. Butter a gratin dish then place a layer of potatoes, a layer of artichokes, and a sprinkle of salt and pepper. Repeat until everything is used up. 
  4. Pour over the milk-cream mixture.
  5. Bake for 40 minutes.
  6. Serve hot as an accompaniment.
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