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Potato gratin
| Preparation : 25 min | Resting : - |
| Cooking : 1 hr 10 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 1,5 | kg of potatoes |
| 120 | g of thick crème fraiche |
| 750 | ml of milk |
| 1 | Pinch ground nutmeg |
| 180 | g of gruyère cheese |
| 45 | g of butter |
| 1 | garlic cloves |
| salt, pepper |
| 1 | Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside. |
| 2 | Peel, wash and dry the potatoes. |
| 3 | Replace the grater disc with the 2-mm slicing disc. Slice the potatoes. |
| 4 | Preheat your oven to 180 °C (gas mark 4). |
| 5 | Peel and halve the garlic cloves. Rub the inside of a gratin dish with them. Butter the dish. Arrange a layer of sliced potato on the bottom, add some grated cheese, salt and pepper and a little cream. Repeat these steps until all the ingredients have been used up, ending with the cheese. |
| 6 | Stir the ground nutmeg into the milk and pour over the potatoes. |
| 7 | Bake in the oven. The potatoes are cooked when they are easy to pierce with a knife. |
| 8 | Serve immediately. |
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