Potato gratin with cream
4 servings
120 minutes
Potato gratin with cream is one of the most elegant and refined dishes of French cuisine. Its history dates back to the 17th century when village cooks sought ways to give ordinary potatoes a sophisticated flavor. Slow-cooked in a delicate creamy sauce with aromatic spices, it acquires a delightful creamy texture, while the golden crust makes it irresistible. The taste of the gratin is harmonious: the softness of the potatoes combines with the depth of the cream, hints of nutmeg, and a slight spiciness from garlic. The dish perfectly complements meat or poultry and can also be enjoyed on its own. Gratin is not just food; it's true gastronomic poetry filled with warmth and comfort.
1
Clean and chop the potatoes. Remove excess starch: soak the slices in cold water and mix. Dry them.
- Potato: 450 g
2
Layer the potatoes in a buttered dish, sprinkling with minced garlic, pepper, and salt.
- Potato: 450 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Combine cream and milk, pour over the potatoes, sprinkle with nutmeg, top with pieces of butter, and bake for 1.5 hours at 150 degrees.
- Double cream 40% fat: 150 ml
- Butter: 25 g
- Nutmeg: to taste
