John Myers
Classic Potato Gratin without Cheese
The perfect classic potato gratin without cheese recipe with a picture and simple step-by-step instructions.
- 1200 g Forward waxy potatoes (peeled)
- 3 piece Garlic cloves
- 50 g Butter
- 400 ml Cream
- 30 g Sea-Salt
- 0,5 tsp Nutmeg
- First, peel the potatoes and wash them thoroughly, then cut them into approx. 2 mm thin slices with the food processor or a slicer. Peel the garlic cloves and press them with a garlic press to the potato slices, add the sea salt and grate a quarter of the nutmeg. Mix everything well and evenly.
- You can now preheat the oven to 180 ° C top / bottom heat.
- Rub half of the butter into the baking dish (38x26cm) and distribute the potato slices evenly in it.
- Now pour the cream over the potatoes and distribute the remaining butter in flakes on the gratin. Put the baking dish in the oven on the middle rack for 70 minutes.
- After the cooking time is up, you should be able to easily poke a toothpick through the gratin. If it’s still hard in the middle, put it in the oven for another 10 minutes.
- When the gratin is done, take it out of the oven and let it cool for another five minutes, then you can serve it.
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