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Potato gratin

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Ingredients for 4 servings:

  • 450 g jacket potatoes
  • 1 clove(s) garlic
  • 5 g butter
  • salt and pepper
  • 150 g crème fraîche
  • 4 tbsp milk
  • 150 g Parmesan
  • 300 g cheese (finely grated Emmental)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the jacket potatoes and let them cool. Meanwhile, rub the sliced ​​garlic clove into a baking dish and rub it with 5g of butter. Peel the skins from the jacket potatoes. Cut the potatoes into even slices. Mix the crème fraîche with the milk until smooth, then stir in the Parmesan and Emmental cheese. Alternate the potato slices and the crème fraîche mixture in the baking dish (otherwise the cheese won’t get between the potato slices). Bake in a preheated oven at 225°C on the middle rack for about 30 minutes.

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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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