the recipe of Virginie Godard

For 4 people

1 kg of potatoes (ideally charlotte), 2 tbsp. to s. of flour (or Maizena), 350 ml of water, 350 ml of milk (or more), 2 peeled cloves of garlic, 2 sprigs of thyme, 2 egg yolks, 2 or 3 tbsp. to s. fresh cream, white balsamic vinegar (or wine or cider), neutral vegetable oil, salt, pepper.

Wash and peel the potatoes. Cut them into slices about 5 mm thick and cook in a large pan with a good drizzle of oil, over medium heat. Add the flour or the Maizena, mix. Stir in 150 ml of water and 150 ml of milk.

Add the chopped garlic cloves, the thyme sprigs and the chopped parsley. Season with salt and pepper and cook for 45 minutes over low heat.

During cooking, stir regularly, and gradually add the rest of the water and milk. Don’t hesitate to add more milk to keep the texture moist and smooth.

In a bowl, mix the egg yolks, the crème fraîche and a good drizzle of vinegar, mix everything together then incorporate into the potato mixture at the very end of cooking. Garnish with herbs and serve immediately, accompanied by a green salad or in a Tunisian fricasse bread.