Potato Gratin
Potato Gratin
Ingredients
- 1 kg potatoes
- 350 ml milk
- 150 ml heavy cream
- 1/3 teaspoon nutmeg or cinnamon, to taste
- salt, to taste
- pepper, to taste
- 2 sprigs fresh thyme
- 3 garlic, cloves
- butter, for greasing
- 100 g Parmesan, grated
- 150 g Gruyère cheese, grated, optional but recommended
Instructions
- 1
In a saucepan, combine the milk, heavy cream, the 3-4 cloves of garlic, 1/3 teaspoon of nutmeg (or cinnamon, to taste), and 2-3 sprigs of fresh thyme. Heat this mixture gently over medium heat until it is almost boiling, but do not let it come to a full boil.
⏱️ 5 min
- 2
Peel the 1 kg of potatoes and thinly slice them (a mandoline is recommended for even slices). Add the thinly sliced potatoes to the hot cream mixture in the saucepan and simmer for 6-7 minutes, stirring occasionally, until slightly softened.
⏱️ 10 min
- 3
Preheat the oven to 200°C (390°F). Grease a baking dish generously with butter.
⏱️ 5 min•🌡️ 200
- 4
Begin layering the potatoes in the prepared baking dish. Place a layer of potatoes, then season with salt and pepper. Sprinkle 100 g of grated Parmesan cheese and/or 150 g of grated Gruyère cheese (if using) over this layer. Repeat the layering process with potatoes, salt, pepper, and cheese until all potatoes are used. Finish with a generous layer of cheese on top, grating it directly over the top layer of potatoes.
⏱️ 10 min
- 5
Bake for 20-25 minutes until the top is golden brown and bubbling. The potatoes should be tender when pierced with a fork.
⏱️ 25 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Potato Gratin
- 1 kg potatoes
- 350 ml milk
- 150 ml heavy cream
- 1/3 teaspoon nutmeg or cinnamon, to taste
- salt, to taste
- pepper, to taste
- 2 sprigs fresh thyme
- 3 garlic, cloves
- butter, for greasing
- 100 g Parmesan, grated
- 150 g Gruyère cheese, grated, optional but recommended
Instructions
- 1
In a saucepan, combine the milk, heavy cream, the 3-4 cloves of garlic, 1/3 teaspoon of nutmeg (or cinnamon, to taste), and 2-3 sprigs of fresh thyme. Heat this mixture gently over medium heat until it is almost boiling, but do not let it come to a full boil.
⏱️ 5 min - 2
Peel the 1 kg of potatoes and thinly slice them (a mandoline is recommended for even slices). Add the thinly sliced potatoes to the hot cream mixture in the saucepan and simmer for 6-7 minutes, stirring occasionally, until slightly softened.
⏱️ 10 min - 3
Preheat the oven to 200°C (390°F). Grease a baking dish generously with butter.
⏱️ 5 min•🌡️ 200 - 4
Begin layering the potatoes in the prepared baking dish. Place a layer of potatoes, then season with salt and pepper. Sprinkle 100 g of grated Parmesan cheese and/or 150 g of grated Gruyère cheese (if using) over this layer. Repeat the layering process with potatoes, salt, pepper, and cheese until all potatoes are used. Finish with a generous layer of cheese on top, grating it directly over the top layer of potatoes.
⏱️ 10 min - 5
Bake for 20-25 minutes until the top is golden brown and bubbling. The potatoes should be tender when pierced with a fork.
⏱️ 25 min•🌡️ 200