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Potato gratin

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Ingredients for 3 servings:

  • 1 egg yolk
  • 200 ml milk
  • 60 g crème fraîche
  • 110 g cream
  • salt and pepper
  • nutmeg
  • 30 g butter for the mold
  • 1 garlic clove(s), squeezed
  • 700 g potatoes
  • 2 cloves garlic, sliced

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Homemade side dish

Whisk the egg yolk with the milk, crème fraîche, and cream. Season with pepper, salt, and nutmeg. Rub a baking dish (approx. 20 cm in diameter) with butter and crushed garlic. Cut the potatoes into slices about 2 mm thick and arrange them in a circle, slightly overlapping (only one layer if possible!!!). Then cover the potatoes completely with the liquid. Sliced ​​garlic cloves on top give the gratin that special something! Preheat the oven to 175°C (fan oven) and bake the gratin for 35-45 minutes, until golden brown and the potatoes have absorbed the liquid and are cooked through.

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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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