John Myers
Ingredients for 6 servings:
- 1 ½ kg potatoes
- 600 ml cream or cream substitute
- 6 egg yolks
- 3 garlic cloves
- 2 pinches of nutmeg
- salt and pepper
- Cayenne pepper
- Butter, for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes
but with garlic, perfectly simple and simply perfect
Wash the peeled potatoes (I usually use waxy ones), dry them slightly, and slice them as thinly as possible. Butter a large, shallow baking dish and layer the potatoes in it. Whisk together the cream and egg yolk. Peel the garlic cloves and press them into the cream using a garlic press. Season generously (!) with salt, white pepper, nutmeg, and a pinch of cayenne pepper; it’s better to use a little too much salt than too little! Pour the cream sauce over the potatoes. Bake in the center of the oven at 180°C (preheated) for about 75 minutes until golden brown. Notes: A food processor is extremely helpful for this recipe—it makes slicing go fast and the slices turn out nice and thin. Of course, it looks great if the potato slices are layered in the dish in a scaly manner. However, I personally find this too time-consuming. I prefer to tossing the potatoes with the cream sauce again (this way the garlic is better distributed throughout the gratin and not just sitting on top) and then simply smoothing it all out. I’ve always used a cup of cream, but the rest can also be replaced with a low-calorie cream substitute like Cremefine, Cremeline, or a little milk—it doesn’t affect the flavor at all. What’s more important is that the seasoning and cooking time are just right. If the gratin starts to get too dark, simply cover it with aluminum foil and continue cooking. If the cooking time is too short, the potatoes won’t be tender enough. This gratin goes wonderfully with roasted meat.
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