European
Germany - Vegetarian
Klassisches Kartoffelgratin
Chef's Menu Description
Thinly sliced floury potatoes baked in cream, milk, garlic, and nutmeg until meltingly tender with a golden, bubbling cheese crust.
Ingredients
- • 1kg waxy potatoes, peeled and sliced into 2mm rounds
- • 200ml double cream, 200ml whole milk, 2 cloves garlic minced
- • 1/2 tsp freshly grated nutmeg, salt and black pepper
- • 100g grated Bergkäse or Gouda, butter for dish
Preparation Steps
1
Phase 1
Whisk cream, milk, minced garlic, nutmeg, 1 tsp salt, and pepper in a jug.
2
Phase 2
Preheat oven to 180°C. Butter a gratin dish. Layer potato slices slightly overlapping in the dish.
3
Phase 3
Pour the seasoned cream mixture over the potatoes, pressing down lightly. Sprinkle grated cheese on top.
4
Phase 4
Bake for 50-60 minutes until potatoes are fork-tender and the top is deeply golden brown. Rest 10 minutes before slicing.