John Myers
Ingredients for 4 servings:
- 800 g waxy potatoes, peeled, washed, dried and cut into 3 mm thin slices
- 1 tbsp butter
- 1 garlic clove(s), peeled, halved
- 125 ml cream
- 125 ml milk
- 2 egg yolks
- salt and pepper
- nutmeg
- 250 g Gruyère, grated
- 100 g Parmesan, grated
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Potato gratin my way
Grease a rectangular ovenproof dish large enough to hold 1/3 of the potato slices with butter and rub well with the sliced garlic clove. Place the evenly sliced, thoroughly dried potato slices in the dish, slightly overlapping, season with salt, pepper, and grated nutmeg. Spread 1/3 of the Parmesan cheese evenly over the potatoes, making sure to cover the remaining 2 layers, seasoning well. Whisk together the milk, cream, and egg yolk, season with salt, pepper, and a little nutmeg, and pour evenly over the potatoes. Top with the Gruyère cheese. Cover (aluminum foil) and place on the floor of a 180°C oven for 30 minutes. Then remove the aluminum foil and bake on the middle rack at the same temperature for another 20 minutes until golden brown. This makes a wonderful side dish for meat with a little sauce.
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