French Gratin
4 servings
60 minutes
Gratin in French is a classic dish of French cuisine, embodying simplicity and elegance. Its roots go back to the provinces of France where baking vegetables with cream and cheese became a tradition. Gratin captivates with its rich, delicate flavor: thinly sliced potatoes simmer in a fragrant mixture of milk and cream, infused with spices, garlic, and nutmeg. On top is a golden crust of Gruyère and Sbrinz cheese that adds richness and textural contrast to the dish. Gratin pairs perfectly with meat and fish dishes; it can be served as a side or as a standalone treat. Warm, hearty, enveloping — it offers comfort and coziness in every bite.
1
Slice the potato into 2–3 mm rounds.
- Potato: 700 g
2
Chop the garlic.
- Garlic: 4 g
3
Grease the mold with butter.
- Butter: 30 g
4
Grate the cheese on a fine grater and mix (if using two cheeses).
- Gruyere cheese: 40 g
- Sbrinz cheese: 40 g
5
Bring milk and cream to a boil in a pot, add salt, pepper, and nutmeg.
- Milk: 250 ml
- Cream 30% fat: 150 g
- Salt: 5 g
- Ground nutmeg: to taste
- Ground black pepper: to taste
6
Add potatoes and bring to a boil.
- Potato: 700 g
7
Add half of the grated cheese, stir, and place in a baking dish.
- Gruyere cheese: 40 g
- Sbrinz cheese: 40 g
8
Sprinkle cheese on top, add pieces of butter, place in a preheated oven at 160 degrees for 25 minutes, then increase the temperature to 220 degrees and bake until golden brown.
- Gruyere cheese: 40 g
- Sbrinz cheese: 40 g
- Butter: 30 g
