Kartoffelgratin

Tender potato slices bound by a creamy garlic and nutmeg-infused sauce. A golden, crispy cheese crust tops this hearty dish.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 547
• Protein: 16 g
• Carbs: 46 g
• Fat: 32 g

Ingredients

• 1 kg Potato ( peeled and cut into 3mm slices )
• 250 ml Cream ( liquid )
• 250 ml Whole milk ( fresh )
• 1 piece Garlic ( halved for rubbing the dish )
• 30 g Minimum butter sweet ( for the dish )
• 100 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( ground )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Potato preparation

   Peel the potatoes. Slice them into even 3mm thick rounds. Do not rinse them after slicing: the starch is essential for the sauce to bind and coat the vegetables properly.

2. Cream infusion

   In a saucepan, combine whole milk and cream. Add sea salt, ground black pepper, and a good pinch of nutmeg. Bring to a simmer. The nutmeg aroma should release without the milk burning.

3. Dish preparation

   Cut the garlic clove in half. Rub the bottom and sides of a gratin dish vigorously. Then butter generously with unsalted butter to prevent sticking and encourage browning.

4. Assembly and baking

   Arrange the slices in even layers. Pour the hot cream mixture over them until covered. Sprinkle with grated emmental. Bake at 180°C. The gratin is ready when the crust is golden brown and a knife slides into the potatoes like butter.

Chef's tips

• Never wash your potatoes after slicing them, or the gratin will be too watery.
• If the cheese browns too quickly, cover with parchment paper halfway through cooking.
• Choose a waxy potato variety so they hold their shape.

Storage

Keeps for 3 days in the fridge. Reheat gently in the oven to preserve the crispy cheese.