Baked Potato Gratin
Ingredients
- 1,000 gPotato (peeled and thinly sliced)
- 400 mlCream (full fat)
- 400 mlWhole milk (liquid)
- 2 pcGarlic (finely minced)
- 30 gUnsalted butter (for the dish)
- 100 gEmmental cheese (grated)
- 1 pinchNutmeg (grated)
- 2 pinchGray sea salt (to taste)
- 1 pinchBlack pepper ground (freshly ground)
Method
Tender potato slices swimming in a rich, garlic-infused cream. The top forms a golden, crispy crust with the aroma of browned butter.
- 1
Peel the potatoes. Slice them into even rounds, 2 to 3 mm thick. Do not rinse them after slicing: the starch is essential for the sauce to coat the vegetables properly.
- 2
In a saucepan, mix the cream and milk. Add chopped garlic, salt, pepper, and grated nutmeg. Bring to a simmer so the flavors infuse into the liquid.
- 3
Rub the bottom of an ovenproof dish with a halved garlic clove, then butter generously. Arrange the potato slices in tight layers. Pour the hot liquid mixture over them until it reaches the top layer.
- 4
Sprinkle with grated emmental. Bake at 180°C for one hour. The gratin is ready when the crust is deep golden and a knife blade sinks into the potatoes with no resistance.
Frequently asked questions
How do you get this dish right?
- Never wash the potatoes after slicing them; the starch released is what binds the cream and creates that smooth, velvety texture.
- If the top browns too quickly, cover the dish with baking paper to finish cooking the center without burning the crust.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the crispy crust.
