Potato Gratin (Printable Version)
Soft, thin potatoes baked in garlicky cream with cheese until golden and tender.
# Ingredients You'll Need:
→ Seasonings
01 -
Black pepper and salt, however much you like
→ Aromatics
02 -
2 garlic cloves, finely chopped
→ Dairy
03 -
100 g Gruyère cheese, shredded
04 -
240 ml thick cream
05 -
A bit of unsalted butter (28 g) to grease the pan
→ Potatoes
06 -
900 g russet potatoes, peeled
# Detailed Preparation Steps:
01 -
Give the gratin a few minutes to rest so it sets up a bit before you dig in.
02 -
Take off the foil and bake for another 15 to 20 minutes until the top is nicely browned and bubbling.
03 -
Cover the dish with foil and pop it in the oven at 190°C for 45 minutes.
04 -
Put a layer of potato slices in the pan, sprinkle some shredded Gruyère on top, then pour some of the cream mix over it. Keep doing this until you’ve used everything up.
05 -
Stir together the heavy cream, minced garlic, salt, and black pepper in a bowl until blended.
06 -
Peel and wash the potatoes, then cut them into thin slices about 3 mm thick so they cook evenly.
07 -
Set the oven to 190°C and rub the baking dish with the unsalted butter to coat it well.
# Helpful Tips:
01 -
You can add a little nutmeg to the cream mix to give it a nice extra taste.
02 -
Make sure your potato slices are all the same thickness so they cook evenly.
03 -
Oven temperatures can vary, so keep an eye on baking times and adjust if needed.