French Potato Gratin
Potato gratin the French way is not only quickly made, but also indescribably delicious! In addition, potato gratin keeps you full for a long time - this is due to the long-chain carbohydrates which the body can only digest slowly.
Depending on the oven, the cooking time for a potato casserole may vary slightly. It is best to prick the potatoes with a knife or fork and check whether they are already tender.
- 1 garlic clove
- 800 grams waxy potatoes
- 350 milliliters Whipped cream
- 50 grams grated Cheese (such as Gruyère, Emmentaler)
- 2 Tbsps Crème fraiche
- Nutmeg (freshly grated)
Peel and halve garlic. Rub gratin dish with garlic.
Peel and rinse potatoes, cut into thin slices. Layer potatoes in a dish, overlapping. Whisk cream, cheese and sour cream, season with salt, pepper and nutmeg. Pour mixture over potatoes so that potatoes are just covered. Bake in preheated oven at 180°C (approimately 350°F) for about 30-40 minutes or until golden brown.
If desired, roast under a broiler for the last 10 minutes to make a crispy crust. Remove from oven and serve.