Potato gratin
Ingredients
- 1 kgPotato (peeled and cut into 3mm slices)
- 250 mlCream (liquid)
- 250 mlWhole milk (fresh)
- 1 pcGarlic (halved for rubbing the dish)
- 30 gUnsalted butter (for the dish)
- 100 gEmmental cheese (grated)
- 1 pinchNutmeg (ground)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender potato slices bound by a creamy garlic and nutmeg-infused sauce. A golden, crispy cheese crust tops this hearty dish.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in the oven to preserve the crispy cheese.
