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Potato gratin with lemon

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Ingredients for 8 servings:

  • 2 ½ kg potatoes, cooked, peeled and sliced ​​(approx. 4 mm thick)
  • 8 tbsp butter
  • 8 tbsp flour
  • 5 dl cream, sweet
  • 5 dl milk
  • Salt
  • Black pepper, freshly ground
  • Nutmeg, grated
  • Curry powder, mild
  • 250 g cheese (Gruyère), grated
  • ½ lemon(s)
  • Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the butter and make a roux with the flour. Add the milk, cream, salt, pepper, nutmeg, and a pinch of curry powder and simmer until thickened. Layer the potatoes in two layers, roof-tile-shaped, in one (or two, depending on the size) gratin dish. Add approximately 150g of the cheese, the grated zest, and the juice of half a lemon to the liquid and pour over the potatoes. Sprinkle the remaining Gruyère on top and season with a little paprika. Bake in a preheated oven at 180°C for about 30-35 minutes. Tip: You can use more or less lemon, depending on your 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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