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Main course
Classic Potato Gratin
531 kcal · 15 g protein · 33 g carbohydrates · 37 g fat per serving
60 min
Vegetarian
servings
60 min preparation
531 kcal / serving
Ingredients
- Butter50 g
- Garlic clove1
- Grated cheese (Gruyère or similar)150 g
- Milk300 ml
- Mostly waxy potatoes800 g
- Nutmegto taste
- Saltto taste
- Whipping cream300 g
Method
- Preheat the oven to 200 °C (390 °F) top and bottom heat; please do not use fan. Grease a large baking dish with 10 g of butter.
- Peel the potatoes and let them sit briefly in cold water. Then cut them into thin slices, but so that each potato keeps its shape. Press the slices gently apart into a fan shape and place them in the dish.
- Halve the garlic and heat it with the cream, milk and the remaining 40 g of butter until it comes to a boil. Season with freshly grated nutmeg (about 1 pinch) and plenty of salt. Take the garlic out again and pour the cream-milk mixture over the potatoes.
- Spread the grated cheese (150 g, e.g. Gruyère) evenly over the top.
- Bake the gratin on the second shelf from the bottom for 40 minutes, until golden brown.
Allergens: Milk
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