Basic potato gratin

Basic potato gratin

121 ratings

Stefano, engineer


„A delicious side dish that can easily be paired with a variety of mains.“

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
700 g
potatoes
500 ml
whipping cream
1 clove
garlic
1 pinch
nutmeg (ground)
butter for greasing
salt
pepper
Metric
Imperial
  • 700 g potatoes
  • 500 ml whipping cream
  • 1 clove garlic
  • 1 pinch nutmeg (ground)
  • butter for greasing
  • salt
  • pepper

Utensils

  • baking dish
  • oven
  • vegetable peeler
  • whisk
  • cutting board
  • knife
  • mandoline (optional)

Enjoy with

Riesling, dry, 2012
Riesling, being an uncomplicated dry white wine, emphasizes the simplicity of the potato gratin. The grape variety Riesling is characterized by a concise acidity and a fruity bouquet.

Nutrition per serving

Cal
335
Protein
4g
Fat
20g
Carb
26g

Step 1/3

Preheat oven to 170°C/340°F. Peel and cut the clove of garlic in half. Rub baking dish first with cut side of the garlic and then grease with butter.
  • 1 clove garlic
  • butter for greasing
  • baking dish
  • oven
  • cutting board
  • knife

Preheat oven to 170°C/340°F. Peel and cut the clove of garlic in half. Rub baking dish first with cut side of the garlic and then grease with butter.

Step 2/3

Peel potatoes if desired and cut into thin slices. Arrange the slices in overlapping layers in the baking dish.
  • 700 potatoes
  • vegetable peeler
  • mandoline

Peel potatoes if desired and cut into thin slices. Arrange the slices in overlapping layers in the baking dish.

Step 3/3

Generously season heavy cream with nutmeg, salt and pepper and pour over potatoes. Bake in preheated oven at 170°C/340°F on the bottom rack for approx. 40 – 45 min. until golden. Allow to cool for 5 min. before serving.
  • 500 ml cream
  • 1 pinch nutmeg
  • salt
  • pepper
  • oven
  • whisk

Generously season heavy cream with nutmeg, salt and pepper and pour over potatoes. Bake in preheated oven at 170°C/340°F on the bottom rack for approx. 40 – 45 min. until golden. Allow to cool for 5 min. before serving.