Best Potato Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potatoes, waxy
- 1 clove garlic
- 250 ml cream
- 250 ml whole milk
- Nutmeg, freshly grated
- Seasoned Salt
- Pepper, freshly ground
- 1 tablespoon vegetable stock, instant
- Butter for the mold
- Flakes butter
Print Recipe
Pin Recipe Instructions
- Grease a flat gratin dish with butter. Peel the garlic. Either finely dice and distribute in the form or press directly into the form. Peel the potatoes and cut into fine slices (I use a cucumber slicer for this, it`s the fastest).
- Layer half of the potato slices in the pan. Season lightly with herb salt and freshly grated nutmeg, then layer the remaining potatoes on top.
- Mix the cream and milk. Season well with the tablespoon of vegetable stock, herb salt, nutmeg and pepper. Pour this mixture over the potatoes. Spread the butter flakes on the gratin.
- Bake in a preheated oven at 180 ° C for about 1 hour. Serve hot.
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