Potato gratin

Ingredients for 4 servings:

• 1 cup sour cream
• 2 cups of cream
• 500 g potatoes (depending on the size of the casserole dish)
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

As a side dish for 4 people or main course for 2

First, make the cream by whisking the sour cream and cream together. Be careful not to add too much cream, as this will cause lumps and you won’t overwhip the mixture. So, don’t go too fast and be careful. Peel the potatoes and slice them thinly. A mandoline slicer is a good idea, as you won’t be able to slice them thinly enough otherwise. Then, dry the potato slices in a linen kitchen towel (just don’t use paper towels, as they will stick to the potatoes). Now, preheat the oven to 200°C. Arrange the potatoes in the dish in a fish-scale pattern. Season with salt, pepper, and nutmeg. Don’t be too sparing with the salt, as the potatoes absorb a lot (as they do when cooking). Whether you use pre-ground nutmeg or grate the nutmeg yourself is up to you. Personally, I can only recommend using the nut, as it tastes much better. A layer of the sour cream and cream mixture follows the seasoned potatoes, followed by more potatoes. Depending on how thickly the potatoes are sliced, you can make three to five layers of potatoes. The last layer is the sour cream and cream mixture. Now it’s off to the oven. Leave the casserole there at 200°C until the top turns a lovely golden colour. When it’s ready, you can turn the oven down to 180-185°C and finish baking. It should take about 60 minutes. However, as this depends on the oven and the potatoes you’re using, you should pierce the casserole with a fork before taking it out: when it can be pierced easily and the potatoes are nice and soft, the casserole is ready! Enjoy!