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
  • Milk and/or cream
  • Vegetable stock
  • Hard cheese, grated
  • Salt and pepper
  • Chili flakes optional
  • 2–3 garlic cloves, crushed optional

Instructions

  1. Chop the garlic finely. Slice or dice the cheese.
  2. Prepare the sauce with cream, milk and some stock. Season it with salt, pepper, chili flakes, and nutmeg, then stir in the garlic and half the cheese.
  3. Peel and thinly slice the potatoes.
  4. In a gratin dish, add a layer of potatoes, followed by a layer of creamy sauce. Continue until there are no potatoes anymore.
  5. There should be enough sauce that we can just see the last layer of potatoes — add more milk if needed. Sprinkle the remaining cheese over the top.
  6. Bake at 200 °C for 50 minutes. If the top is not golden yet, continue baking at 230 °C for 5 minutes.

Adapted from this original recipe