Fine potato gratin

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 50 g butter
• 1 shallot(s)
• 2 tbsp, heaped flour
• 500 ml milk or cream
• 200 g Emmental cheese, grated
• salt and pepper
• 125 g bacon or ham
• some butter flakes
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple gratin with fine cheese sauce and bacon

Peel the potatoes and slice them thinly (preferably in a food processor). Butter a baking dish and arrange about 1/3 of the potato slices in it. Heat the butter. Meanwhile, finely chop the shallot and then sauté it in the butter until translucent. Sprinkle the flour over the potatoes and sauté for about 1-2 minutes. Slowly add the milk, stirring constantly to avoid lumps. Bring back to a boil while stirring, then stir in about half of the cheese. Season to taste with salt, pepper, and nutmeg. Spread about 1/3 of the cheese sauce over the potatoes and sprinkle half of the bacon cubes on top. Spread half of the remaining potatoes on top and spread half of the remaining cheese sauce on top. Arrange the remaining bacon cubes on top, then spread the remaining potatoes on top, and finally spread the remaining cheese sauce on top. Sprinkle with the remaining Emmental cheese and top with a few knobs of butter. Bake at 180°C (top/bottom heat) for about 60 minutes. If you are not “afraid” of calories, you can of course use cream instead of milk!