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Potato gratin


Preparation : 25 min Resting : -
Cooking : 1 hr 10 min Equipment :
Difficulty :
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for 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
1Grate the cheese in the midi bowl with the 2-mm grater disc. Set aside.
2Peel, wash and dry the potatoes.
3Replace the grater disc with the 2-mm slicing disc. Slice the potatoes.
4Preheat your oven to 180 °C (gas mark 4).
5Peel 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.
6Stir the ground nutmeg into the milk and pour over the potatoes.
7Bake in the oven. The potatoes are cooked when they are easy to pierce with a knife.
8Serve immediately.

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