The best potato gratin

Ingredients for 4 servings:

• Butter for the mold
• 1 garlic clove(s)
• 800 g potatoes, waxy
• 250 ml cream
• 250 ml whole milk
• Herb salt and pepper, freshly ground
• Nutmeg, freshly grated
• 1 tbsp vegetable stock powder
• n. B. Butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and delicious

Grease a shallow gratin dish with butter. Peel the garlic. Either finely dice it and spread it in the dish or press it directly into the dish. Peel the potatoes and cut them into thin slices (I use a cucumber slicer for this; it’s the quickest way). Layer half of the potato slices in the dish. Season lightly with herb salt and freshly grated nutmeg, then layer the remaining potatoes on top. Mix the cream and milk. Season generously with the vegetable stock powder, herb salt, nutmeg, and pepper. Pour this mixture over the potatoes. Distribute knobs of butter over the gratin. Bake in a preheated oven at 180°C (top/bottom heat) for about 1 hour. Serve hot.