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Potato gratin à la Corela

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Ingredients for 4 servings:

  • 1 kg potatoes, waxy, peeled, cut into not too thin slices (approx. 3 mm)
  • 500 ml milk
  • 200 g crème fraîche
  • 100 g cheese (Gruyere), grated
  • Salt
  • pepper
  • nutmeg
  • 1 clove(s) garlic
  • 50 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the milk to a boil, stir in the crème fraîche and 80g of the cheese, and season generously with salt, pepper, and nutmeg. Press the peeled garlic into the milk. Add the potatoes and simmer gently over low heat for 15 minutes. Stir occasionally. Pour the potato mixture into a gratin dish and smooth the surface. Sprinkle the remaining cheese over the top, scatter butter on top, and bake the gratin in a preheated oven at 175°C for 1 hour until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato gratin à la Corela

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