Creamed Potatoes Potato Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ¼ kg potato (s), floury cooking
- 400 g cream
- 1 clove garlic
- 2 teaspoon, heaped broth, instant
- some nutmeg
- some oil possibly for the mold
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and slice them into thin slices (approx. 1-2mm), layer them in an oiled baking dish.
- Squeeze the garlic clove, add the cream, add nutmeg and sprinkle stock. Mix everything well (I`ll take the wand for a moment). Pour over the potatoes.
- The potatoes sag by themselves when you cook them, so if you squeeze hard, the cream should rise slightly through the potatoes (the amount of cream depends a bit on the baking dish used, but I`ve always been able to get there well with the specified amount ).
- Bake at 175 degrees in the oven (top and bottom heat) for one hour.
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