Potato gratin
classic gratin dauphinoise
Gratin
| 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
| 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
| Hot air humid 180°C for 50 Mins |
|---|
- 2-litre porcelain dish or 4 small ovenproof dishes
- Wire shelf
| Quantity | Ingredient |
|---|---|
| Some | pepper |
| 250 ml | full cream |
| 1 tbsp | butter |
| 1 | onion |
| 250 ml | milk |
| 1 pinch of | nutmeg |
| Butter for greasing | |
| 2 | cloves of garlic |
| 1 kg | waxy potatoes |
| 2 tsp | salt |
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H. K.
Customer review in German
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