Mediterranean potato gratin

Ingredients for 6 servings:

• 1 ½ kg potatoes
• 200 g Parmesan
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 3 cloves garlic
• 200 ml cream
• ½ liter of milk
• 2 large onions
• e.g. nutmeg
• n. B. Salt
• e.g. ground pepper
• n. B. sugar
• n. B. Balsamic vinegar, light

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Wash the potatoes, peel them, wash them again, and cut them into even, thin slices. Peel the onions and finely dice them. Place the milk, cream, onions, thyme, rosemary, and garlic in a saucepan and heat. Add the potatoes, season with salt, and cook at boiling point for 15-20 minutes, stirring constantly. Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Then pour the potatoes through a sieve, reserving the liquid. Bring the liquid to a boil and season with salt, pepper, sugar, balsamic vinegar, and nutmeg. Remove the rosemary and thyme stalks and the garlic cloves from the potatoes. Place the potatoes in a baking dish and pour the liquid over the potatoes. Bake the casserole for about 20 minutes, sprinkle with Parmesan cheese, and bake for another 10 minutes. The gratin will keep in the refrigerator for 3-4 days.