John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- ¼ liter of milk
- ⅛ liter sweet cream
- 2 eggs
- 200 g cheese (Gruyère)
- nutmeg
- salt and pepper
- Garlic
- butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Savoyard gratin
Peel the potatoes and slice them very, very thinly. This works best with a food processor with a slicer attachment or with a regular kitchen slicer. It’s possible to slice the potatoes normally, but in my opinion, that doesn’t give them that characteristic mouthfeel. Rub a shallow baking dish with garlic, then butter. Line a layer of potato slices, add nutmeg, pepper, and salt (don’t be sparing with the salt). Sprinkle with grated cheese. Continue with the potatoes, and so on. The last layer of cheese should be a bit more generous. Whisk the milk, cream, and eggs well, season, and pour over the top. The liquid should reach the top layer without covering it. Place butter flakes on top, spaced closely apart. Preheat oven to 180°C (350°F). Place the gratin on the middle rack. After 30 minutes, the surface will brown, then cover with aluminum foil and cook for another 15-20 minutes. Remember not to skimp on the salt; it can handle quite a bit. If you have sliced Gruyère, that’s fine too… In a pinch, but only in a pinch, you can use other cheese, but that takes away all the magic of the gratin, and then it’ll just be a casserole 🙂 Have fun and enjoy.
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