Potato gratin

Ingredients for 6 servings:

• 1 kg potatoes, large, floury
• 1 shallot(s)
• 1 clove(s) garlic
• 5 tbsp butter
• some salt
• some black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cinnamon
• 1 pinch of cardamom
• 300 g whipped cream
• 300 ml milk
• some Gruyère, freshly grated, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Christmas side dish, e.g. to roast ham or fish

Peel and wash the potatoes, and slice or grate them lengthwise into thin slices. Peel the shallot and garlic clove. Finely dice the shallot and chop the garlic clove. Preheat the oven to 180°C (160°C fan/convection oven). Grease a baking dish with a little butter and spread the diced shallots and the chopped garlic clove in it. Layer the potato slices vertically (to do this, tilt the baking dish slightly or use a helping hand). Mix the heavy cream with the milk, season with a little salt, a few turns of freshly ground black pepper, nutmeg, cinnamon, and cardamom, and pour over the potatoes. Sprinkle the remaining butter in small pieces on top and bake the potato gratin in the preheated oven for about 50 minutes, until the potatoes are tender. About 10 minutes before the end of the cooking time, sprinkle with some freshly grated Gruyère, if desired, and finish the gratinating.