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- Creamy potato gratin
Creamy potato gratin
Ingredients
Step by step process
Preparation
- 1
Preheat the oven to 180 °C and grease the dish for the potato gratin with butter.
- 2
Peel the potatoes and slice them into thin 2-3 mm slices, ideally on a mandoline. Peel and press the garlic too.
Cream mixture
- 3
Mix the cream, milk and pressed garlic in a pot, season with salt and pepper and grate a little nutmeg into the mixture.
- 4
Add the sliced potatoes and, stirring occasionally, warm them in the cream for 10 minutes until the mixture thickens slightly.
TIP:Add the cream to the sauce only at the end and heat it briefly without boiling to prevent curdling. If you need to thin the sauce, use milk instead and apply gentle heating.
Baking
- 5
Transfer the slices with the cream into the prepared dish, level them out and sprinkle evenly with grated Gruyère.
- 6
Bake for 40 minutes until the slices are soft and the cheese is golden. After baking, let the gratin rest for 10 minutes and sprinkle it with thyme.
More tips:
Slice the potatoes as thinly as you can, a mandoline makes it quick and even.
Use firm, waxy potatoes so they hold their shape and the gratin stays neat.
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Topic: French Cuisine
