French Classic Potato Gratin
Servings: 8
This is an absolute classic of French cuisine, traditional side for any kind of main dish. I explain step by step in photos how to master this recipe.
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Ingredients
- 1 kg potato yellow-fleshed : Charlotte or Belle de Fontenay, thinely sliced
- 750 ml milk preferably whole milk
- 200 gr heavy cream
- 150 gr cheese gruyère or emmental 150 gr or more according to your taste, grated
- 50 gr butter
- 1 clove garlic
- nutmeg
- salt
- pepper (freshly grounded)
Instructions
- Pe-heat the oven to 180°C (350°F). Wash, peel and thinely slice the potatoes.
- Optionnal: peel the garlic clove, cut a small part of it and rub the dish with the cut side.
- With a knob of butter, carefully grease the pan, without missing any spots. Now you can fill in the pan.
- Put half of the potatoes, then cover with 1/3 of the grated cheese. Sprinkle salt.
- Add the remaining potatoes. Pack a bit with your hands. Once more sprinkle salt.
- In a bowl, pour heavy cream and milk. Stir. Sprinkle nutmeg, salt and pepper. Stir.
- Pour over the potatoes and cover with the remaining cheese. It should almost cover the potatoes.
- Bake at 180°C (350°F) for 1 to 1 hour 30 minutes. Bake until potatoes are fork tender.
Notes
Tip: if the top gets too brown, cover it with aluminum foil.