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Potato gratin with mustard crust

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • 1 clove(s) garlic
  • 250 ml milk
  • 1 pinch of herbal salt
  • 1 pinch of ground pepper
  • 1 pinch(s) nutmeg, freshly grated
  • 50 g mustard, hot
  • 50 g mustard, sweet
  • 100 g crème fraîche
  • 25 g butter
  • some fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Wash, peel, and thinly slice the potatoes. Peel the garlic and lightly flatten it. Place the clove in a saucepan with the milk, season with herb salt, pepper, and nutmeg, and bring to a boil. Remove the garlic clove. Preheat oven to 170°C. Grease a baking dish. Layer the potato slices and pour over the milk. Season everything again. Mix both mustards with crème fraîche and spread over the potato slices. Sprinkle with butter. Bake in the oven for approximately 45–50 minutes.

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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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