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Potato gratin

updated

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Ingredients for 4 servings:

  • 750 g potatoes
  • 2 cups of cream (approx. 200 g each)
  • 1 clove(s) garlic
  • Salt
  • pepper
  • nutmeg
  • some rosemary

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 45 minutes

guaranteed success!

Peel the potatoes and slice them thinly, then arrange them in a baking dish like roof tiles. Heat the cream in a saucepan. Season with salt, pepper, nutmeg, garlic, and rosemary. The cream should be slightly salty. Pour it all over the potatoes, making sure they are completely covered. The amount of cream needed depends on the size of the dish. Bake the gratin for 1 hour at 175°C (top/bottom heat). If it gets too dark, cover with aluminum foil. Remove after 1 hour and let stand for 1 hour. Return to the oven at 175°C (350°F) 20 minutes before serving. It always turns out well: not too hard, not too soft. Don’t pierce or taste.

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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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