in Recipes

Potato gratin

updated

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Ingredients for 2 servings:

  • 550 g potatoes
  • 100 g leek
  • 1 cup of cream
  • 150 g cheese, grated (gratin cheese or Emmental)
  • Salt
  • nutmeg

Instructions

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

Peel the raw potatoes and slice them thinly. Thinly slice the leeks. Brown the leeks in fat, deglaze with a little water, and add the cream. Add the potato slices to the cream, season with salt and nutmeg, and cook for 7 minutes, stirring frequently. Stir in about 2/3 of the cheese. Pour the mixture into a suitable dish, sprinkle with the remaining cheese, and bake the casserole in the oven at 170°C (convection oven) for 25 minutes. I always make the potato gratin a few hours or a day in advance and then simply heat it in the oven at 130°C (266°F) for 15 minutes. This ensures it’s firm and doesn’t fall apart when sliced.

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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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