John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury, peeled, cut into thin slices
- 500 ml milk
- Salt
- Pepper, freshly ground
- 1 clove(s) garlic, halved
- 30 g butter
- 30 g breadcrumbs
- 30 g Parmesan, finely grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Potato gratin
Bring the potato slices to a boil in a saucepan with milk, salt, pepper, and nutmeg, then immediately remove from the heat (boiling thickens the potato starch, which makes the gratin particularly creamy). Rub a gratin dish (approx. 1 liter capacity) with a halved garlic clove and lightly grease with some of the butter. Distribute the potatoes evenly. Cook the gratin in a preheated oven at 145°C on the second shelf from the bottom for 90 minutes. Remove the gratin from the oven, sprinkle with breadcrumbs and Parmesan cheese, and scatter the remaining butter in flakes over the top. Place under the preheated grill until golden brown.
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