Part 5/7:
Cooking at a low temperature of around 120°C allows for gradual tenderization of the potatoes. After approximately an hour, it's crucial to check the progress. Removing the cartouche mid-way ensures that layers remain securely in place while also facilitating caramelization.
The Final Touches
Towards the end of cooking, the elevation of temperature and a quick glaze brings about the mouthwatering caramelization of the potato tops. This magical moment transforms the dish into a perfect blend of crispy and tender textures.