Potato gratin

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Published on 60 min main spring summer fall winter

Ingredients

  • 5–6 potatoes (or sweet potatoes/squashes), peeled and thinly sliced
  • 2–3 garlic cloves, crushed
  • Milk
  • Flour
  • Butter
  • Cheese
  • Chili flakes
  • Hard cheese, grated
  • Salt and pepper

Instructions

  1. Peel and thinly slice the potatoes.
  2. Chop the garlic finely. Slice or dice the cheese.
  3. Prepare the béchamel sauce with the butter, flour, and milk. Make it slightly thinner than usual. Season it with salt, pepper, chili flakes, and nutmeg, then stir in the garlic and half the cheese.
  4. For a quick version, cook the potatoes with milk, heavy cream, and all seasoning on low heat for 15 minutes. Add them to the gratin dish when tender.
  5. In a gratin dish, layer the potato slices and béchamel sauce. Repeat until you reach the top of the dish, finishing with a layer of béchamel. Sprinkle the remaining cheese over the top.
  6. Bake at 200 °C for 40 minutes (or until golden on top).

Adapted from this original recipe