Potato gratin
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79 rates
Preparation : 15 min
Cooking : 1 h 
Total time : 1 h 15 Rest : 0 min
6 people
1 kg potatoes
1 clove of garlic
1 pinch nutmeg
3 sprigs fresh rosemary
1 pinch salt
1 pinch pepper
130 g Emmental
50 g grated parmesan
2 tsp butter
400 ml milk
80 ml single cream
Associated products
Tips
Choose a variety of potatoes with firm flesh, such as Monalisa, Roseval or Charlotte.
RECIPE STEPS
1
Flavour the milk with the rosemary: heat the milk for 10 minutes (without boiling) with the sprigs of rosemary.
Turn off and leave to infuse while preparing the gratin.
- 3 sprigs fresh rosemary
- 400 ml milk
2
Heat the oven to 180°C.
3
If your Emmental is not already grated, fit the food processing bowl with the midi bowl and the 2 mm grating disc.
Grate it by running the program.
- 130 g Emmental
Robot
4
Set aside the grated Emmental.
Peel, rinse and dry the potatoes.
- 1 kg potatoes
5
Fit the 2mm slicing disc in the midi bowl. Slice the potatoes by running the program.
- 1 kg potatoes
Robot
6
Rub an ovenproof dish with a cut garlic clove and brush with butter.
- 1 clove of garlic
- 2 tsp butter
7
Make a thin layer of potatoes in the dish, sprinkle with grated Emmental and single cream. Season with salt and pepper. Repeat until all the ingredients have been used.
- 1 pinch salt
- 1 pinch pepper
- 130 g Emmental
- 80 ml single cream
- 1 kg potatoes
8
Remove the sprigs of rosemary from the milk once it is well flavored.
Pour it over the gratin.
- 400 ml milk
9
Sprinkle with nutmeg and grated Parmesan cheese.
Bake for about 1 hour.
- 1 pinch nutmeg
- 50 g grated parmesan
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
Used Sebago potatoes, dirt brushed. Wouldn't change a thing.