Ingredients
Serves 4
- 800 g of floury potatoes such as Agria or Bintje
- 300 mL of milk
- 300 mL of cream
- 1-2 cloves of crushed garlic, according to taste
- salt, pepper, nutmeg
- 50-100 g of grated Gruyère AOC
- butter flakes, according to taste
- a gratin dish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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Wash and peel the potatoes. Cut into evenly-sized slices of 2-3 mm.
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Layer the potatoes in the gratin dish.
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Mix the milk and nutmeg, adding garlic according to taste. Season.
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Pour the mixture on the potatoes. Make sure the potatoes are all covered, otherwise they will turn brown.
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Bake for 40-45 mins. on the lowest shelf of the oven, preheated to180°C. To test whether cooked: stick a knife into a slice of potato. If it can easily be withdrawn, the potatoes are cooked.
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Increase the oven temperature to 220°C. Sprinkle cheese and, according to taste, butter flakes on the gratin. Gratinate for 10 mins. in the upper half of the oven. Serve immediately.
Preparation hint
If waxy potatoes are used, the amount of liquid can be reduced by 100-200 mL
Bon
Appétit
Appétit
