Name: Potato Gratin
Yield: 4 servings
Ingredients: 5 each potatoes; 4 each garlic (cloves); 280 ml cream (crème fraîche or single cream or milk/crème fraîche mix); 3 oz Gruyère cheese; 1 each lemon; to taste salt; to taste pepper; as needed pancetta or bacon or cooked pork (optional); as needed thyme (fresh, optional); as needed nutmeg; as needed butter (for dish)

Side

4 servings

441 cal/serving

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Slice the potatoes very thinly (about 1/8" thick) and place in fresh water.

Potatoes

Step 3

Swish the potatoes in the water to remove excess starch.

Potatoes

Step 4

Drain and pat the potato slices dry with a paper or kitchen towel.

Potatoes

Step 5

Combine the sliced potatoes with the cream and chopped garlic; season with salt and pepper.

PotatoesCream (crème fraîche or single cream or milk/crème fraîche mix)Garlic (cloves)SaltPepper

Step 6

Add a few fresh thyme leaves if using.

Thyme (fresh, optional)

Step 7

Peel the lemon zest and add it to the potato and cream mixture.

Lemon

Step 8

Mix so the cream evenly coats all the potato slices.

PotatoesCream (crème fraîche or single cream or milk/crème fraîche mix)

Step 9

Pile the potatoes into a buttered oven-proof dish, not more than about four layers deep.

Butter (for dish)Potatoes

Step 10

Grate the cheese and spread it generously over the potatoes.

Gruyère cheese

Step 11

Bake until the top is browned and the cream is bubbling, about 40 minutes.

PotatoesGruyère cheeseCream (crème fraîche or single cream or milk/crème fraîche mix)

Step 12

Grate fresh nutmeg over the cheese before serving.

NutmegGruyère cheese

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.