John Myers
Potato Gratin – Simply …
The perfect potato gratin – simply … recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 100 ml Cream
- 50 ml Milk
- 1 half small Clove of garlic
- Salt and pepper
- Nutmeg
- 20 g Reggiano planed
- 40 g Grated Emmental
- 40 g Oil for the mold
- Dice the garlic as finely as possible and then mix with the cream, milk, pepper, salt and freshly grated nutmeg.
- Wash the potatoes, peel them and cut them into very fine slices; preheat the oven to 200 degrees; Brush an ovenproof dish with a little oil.
- Place the potato slices in the greased dish like a roof tile, seasoning each layer with a little salt and pepper. After three layers, sprinkle with part of the grated Reggiano and pour some of the seasoned cream on top. Continue like this (so season lightly after each layer of potatoes and always sprinkle with grated Reggiano after three layers and pour in some cream) until all the potatoes are in the shape.
- Now pour the rest of the seasoned cream on top, sprinkle with the grated cheese and bake in the preheated stove for about 40 minutes.
- A potato gratin is a particularly fine side dish that goes well with many meat dishes and can be prepared in small serving bowls, but also in a large casserole dish for the whole family. No matter how: a potato gratin is always a pleasure … at least for my people !!
Facebook Comments