Summary

Ingredients

• 750 g potato (s)
• 1 large onion (s)
• 200 g mozzarella
• 2 cloves garlic
• 150 g crème fraîche
• 100 ml milk
• Nutmeg,
• Rosemary, fresh
• thyme
• Paprika powder, hot as rose
• salt and pepper

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Instructions

1. Peel the potatoes and cut into thin slices. Spread evenly on a lightly greased baking sheet.
2. Then cut the onion into thin strips and distribute evenly over the potatoes.
3. Strip the rosemary needles from the stems. Chop or press the garlic cloves very small. In a small bowl, add the crème fraîche with the milk. Whisk the cloves of garlic, nutmeg, paprika powder, a little thyme and rosemary needles, season with plenty of salt and season with a little pepper.
4. Pour the mixture over the potatoes and let it steep for 15-20 minutes.
5. In the meantime, preheat the oven to 180 ° C. Bake the gratin on top / bottom heat for 35-40 minutes.
6. Cut the mozzarella into slices and spread over the potatoes after about 30 minutes. Set the oven to fan-assisted mode for the last few minutes, so the cheese and crust are perfect.