Baked Potato Gratin

Tender potato slices swimming in a rich, garlic-infused cream. The top forms a golden, crispy crust with the aroma of browned butter.

• Prep time: 25 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 665
• Protein: 18 g
• Carbs: 49 g
• Fat: 42 g

Ingredients

• 1000 g Potato ( peeled and thinly sliced )
• 400 ml Cream ( full fat )
• 400 ml Whole milk ( liquid )
• 2 piece Garlic ( finely minced )
• 30 g Minimum butter sweet ( for the dish )
• 100 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( grated )
• 2 pinch Gray sea salt ( to taste )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Preparing the potatoes

   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. Infusing the liquid

   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. Assembling the gratin

   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. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven to maintain the crispy crust.