Potato gratin
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16 rates
Preparation : 20 min
Cooking : 1 h 
Total time : 1 h 20 Rest : 0 min
6 people
1 kg potatoes
150 g of gruyère
80 ml single cream
30 g butter
500 ml milk
1 garlic clove
1 pinch ground nutmeg
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Fit the food processing bowl with the 2mm grating disc and grate the gruyère cheese.
Set aside.
- 150 g of gruyère
2
Peel and wash the potatoes. Pat them dry.
- 1 kg potatoes
3
Replace the grating disc with the 2 mm slicing disc. Slice the potatoes.
- 1 kg potatoes
4
Preheat the oven to 180°C (gas mark 4).
5
Peel and halve the garlic.
Rub an ovenproof dish with the cut garlic clove and brush with butter.
Add a thin layer of potatoes to the dish.
- 30 g butter
- 1 kg potatoes
- 1 garlic clove
6
Add the grated gruyère cheese, salt, pepper and a little cream. Repeat until all the ingredients have been used. Finish with the gruyère.
- 80 ml single cream
- 150 g of gruyère
- 1 pinch salt
- 1 pinch pepper
7
Add the ground nutmeg to the milk. Pour over the prepared gratin.
- 500 ml milk
- 1 pinch ground nutmeg
8
Place in the oven. You can check that the gratin is done by inserting a knife: the blade should not meet any resistance.
9
Serve immediately.
