John Myers
Ingredients for 3 servings:
- 500 g potatoes, mainly waxy
- 10 g butter for the mold
- 75 g wild garlic
- 100 ml cream
- 200 ml milk
- 75 g Gruyère cheese
- salt and pepper
- Nutmeg, freshly ground
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
vegetarian
Peel and wash the potatoes and slice them thinly. Brush a baking dish with butter. Briefly rinse the wild garlic under running water, dry it, and cut it into thin strips. Mix the wild garlic with the potatoes and add a little salt. If possible, harvest the wild garlic shortly before cooking to preserve its full flavor. Layer the potatoes in the baking dish in a layered manner. Mix the cream with the milk. Season with pepper, salt, and nutmeg. Finely grate Gruyère or another spicy cheese, mix it with the cream and milk mixture, and pour it over the potatoes. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 35-40 minutes until golden brown. 420 kcal per serving.
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