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
  • 1 tbsp Flour or maïzena
  • Butter
  • Cheese
  • Chili flakes
  • Hard cheese, grated
  • Salt and pepper

Instructions

  1. Peel the potatoes and steam them until almost cooked.
  2. Chop the garlic finely. Slice or dice the cheese.
  3. Prepare the creamy sauce with the butter, flour, and milk. Make it much thinner than a regular béchamel. Season it with salt, pepper, chili flakes, and nutmeg, then stir in the garlic and half the cheese.
  4. Thinly slice the potatoes, and add them to the creamy sauce.
  5. In a gratin dish, add the potato mixture. There should be enough creamy sauce that we can just see the last layer of potatoes — add more milk if needed. Sprinkle the remaining cheese over the top.
  6. 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 just tender.
  7. Bake at 180 °C for 40 minutes (or until golden on top).

Adapted from this original recipe