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Potato gratin with rosemary

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Ingredients for 2 servings:

  • 500 g potatoes, young, raw
  • 250 ml cream
  • 250 g Emmental or medium-aged Gouda, grated
  • 2 garlic cloves
  • 1 tsp rosemary
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simply

It’s best to slice the potatoes thinly using a slicer. Layer them in a shallow (greased) baking dish. Sprinkle with rosemary. Finely chop (or press) the garlic and sprinkle it on top. Pour the cream over the potatoes, half-covering them. Sprinkle with salt and pepper. Sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 20-30 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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