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Small potato gratins with cheese chips

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Ingredients for 5 servings:

  • 1 kg potatoes, mainly waxy
  • 400 ml cream
  • 50 ml vegetable stock
  • nutmeg
  • marjoram
  • salt and pepper
  • 200 g Gruyère, grated

Instructions

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

Mix the cream with the vegetable stock, marjoram, pepper, nutmeg, and salt. Slice the potatoes and simmer with the seasoned cream for 2 minutes. Pour the mixture into 5 small ramekins. Place in the oven at 160°C (convection oven) for 10-12 minutes, then increase the temperature to 170°C (convection oven) and cook for another 5-10 minutes. Meanwhile, place 5 tablespoons of Gruyère cheese, leaving as much space between them as possible, on a baking sheet lined with baking paper and bake until crispy cheese chips form. Place these into the finished gratins at the end.

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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.

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