Potato gratin

classic gratin dauphinoise
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Gratin

Procedure
1 kg waxy potatoes
Butter for greasing
1 tbsp butter
1 onion
2 cloves of garlic
250 ml milk
250 ml full cream
2 tsp salt
Some pepper
1 pinch of nutmeg

Gratin

Procedure
Grease the porcelain dish. Peel the potatoes and cut into about 3 mm thick slices. Layer the slices of potato in the porcelain dish.
Chop the onion and garlic. Melt the butter in a pan, add the onion and garlic and sweat over a medium heat until translucent. Pour in the milk and cream, bring to the boil and season with salt, pepper and nutmeg. Pour the mixture over the potatoes.
Bake the potatoes on a wire shelf in the middle shelf position with hot air humid at 180 °C for 50 minutes.

Cooking steps

Procedure
Hot air humid 180°C for 50 Mins
  • 2-litre porcelain dish or 4 small ovenproof dishes
  • Wire shelf
Shopping list
Quantity Ingredient
2 tsp salt
1 onion
1 tbsp butter
Some pepper
2 cloves of garlic
250 ml milk
1 kg waxy potatoes
1 pinch of nutmeg
250 ml full cream
Butter for greasing

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