Spicy potato and red lentil gratin

Turn the oven on to 180 °C, convection or regular bake, so it's hot when the dish goes in.

Peel the potatoes (0.4 kg) and cut them into 2 to 3 mm rounds. Slice the onions (85 g) and finely mince the garlic (1 clove).

Put the lentils (140 g) in the saucepan with 30 cl of cold water. Bring to a simmer and cook 10 min over medium heat, then drain them in the colander.

Heat a drizzle of olive oil in the skillet over medium heat. Sauté the onions for 5 min with a pinch of salt, until they're soft, then add the garlic for 1 min.

Add the cumin, smoked paprika, chili and crushed tomatoes (110 g) to the skillet. Let it simmer 5 min, then add the drained lentils, salt and pepper.

In the bowl, whisk the whole milk (14 cl) with the crème fraîche (55 g), salt and pepper.

Lightly oil the dish. Alternate a layer of potatoes and a layer of the lentil mix, finishing with potatoes. Pour the milk and cream mix over the top.

Cover the dish with foil and bake 25 min at 180 °C, so the potatoes cook all the way through.

Remove the foil, spread the shredded cheese (55 g) over the top and put it back in the oven for 20 min at 180 °C, until the top is golden and a knife slides in with no resistance.

Take the dish out and let it rest 5 min before serving, so the sauce firms up.