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Potato gratin recipe

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Potato gratin
Total time45 min.
Cooking time45 min.

Potato gratins can be varied and colorful – they taste best with meat, fish, and vegetable dishes and turn out excellently.

Recipe for a potato gratin

Alternative 1: instead of milk and cream, you can just as well use half a liter of vegetable broth and perhaps refine it with 4 tablespoons of crème fraîche. Then sprinkle with cheese and cook as described above.

Alternative 2: various types of vegetables such as mushrooms, kohlrabi, zucchini, and carrots make the gratin more colorful and can just as easily be layered alternately with the potatoes.

Photo by Janine, meinhaushalt.at

Also read: Recipe of the month: Potato goulash

Ingredients

Preparation

  1. The clove of garlic is peeled, halved and used to rub the baking dish.

  2. Now the potatoes can be peeled, washed and cut into thin slices.

  3. Since we eat with our eyes, you can arrange the potato slices in a brick-like pattern in the dish – if you need to be quick, you can just as well place the slices haphazardly in the baking dish.

  4. Now sprinkle the potato slices with salt, pepper and nutmeg.

  5. For the topping, whisk the milk and cream together and fold in the Bresso.

  6. Pour this mixture over the potatoes and finally sprinkle with cheese.

  7. Bake the potato gratin in the oven at approx. 180° Celsius (top and bottom heat) for about 45 minutes.

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