Potato Gratin
I present to you a famous recipe from France. These are very tender potatoes in a creamy sauce with a crispy golden crust, which will make an excellent side dish for fish or meat. This amount of ingredients makes 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- potato 1 kg
- milk 250 ml
- cream 350 ml
- cheese 150 g
- garlic clove 3 clove
- ground nutmeg 1 tsp
- small piece of butter
- salt
- pepper
Instructions
Step 1 of 17
Combine the cream and milk.
Step 2 of 17
Add 2 garlic cloves, pressed through a garlic press.
Step 3 of 17
Season with pepper and salt.
Step 4 of 17
Add ground nutmeg.
Step 5 of 17
Stir the mixture.
Step 6 of 17
Bring the mixture to a boil. Cook for 1–2 minutes, then remove from heat.
Step 7 of 17
Slice the potatoes into the thinnest possible slices.
Step 8 of 17
Rub the baking pan (I used a 1.6 l pan) with garlic.
Step 9 of 17
Grease the sides and bottom with butter.
Step 10 of 17
Lay down a layer of potatoes and salt lightly.
Step 11 of 17
Pour over a layer of sauce.
Step 12 of 17
Lay down the potatoes again.
Step 13 of 17
Pour over with sauce.
Step 14 of 17
Repeat the process until all the potatoes are used. Pour over the remaining sauce.
Step 15 of 17
Cover the pan with foil and place in the oven. Cook at a temperature of 180 degrees for 40–50 minutes.
Step 16 of 17
Grate the cheese using a coarse grater.
Step 17 of 17
Sprinkle the dish with cheese and return to the oven without foil. Bake until a golden crust appears (about 10–15 minutes).