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Potato gratin with fresh thyme

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Ingredients for 6 servings:

  • 500 g potatoes
  • Butter for the mold
  • 100 ml milk
  • 250 ml whipped cream
  • 20 g butter
  • 1 garlic clove(s)
  • Thyme, fresh
  • Salt
  • 1 pinch(s) of cayenne pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

a sure-fire recipe, makes a flat gratin

Peel and wash the potatoes, and slice them as thinly as possible. Immediately pat dry with a kitchen towel. Grease a large 28 cm quiche dish. Bring the milk, cream, butter, crushed garlic, and seasoning to a boil. Layer the potatoes evenly in the dish and pour the hot cream and milk over them. Place the dish in a cold oven and cook at 150°C (top/bottom heat) for 1.5 hours. This gratin is not as rich as other potato gratins. It’s lower in fat and ideal for cutting out side portions.

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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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