Cheese Potato Gratin
Try the cheese potato gratin from Spoonsparrow as a delicious dinner or lunch!
Ingredients
- 1 peeled garlic clove
- 800 g waxy potatoes (e.g., Anabelle)
- 200 g Gruyère Cheese
- 200 ml heavy cream (at least 30% fat)
- 200 ml vegetable broth
- 1 tbsp thyme
- Salt
- pepper (ground)
- nutmeg
Instructions
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1.
Halve the garlic clove and rub the shallow baking dish with it. Peel the potatoes and place them in cold water. Grate the cheese and mix half of it with cream, vegetable broth, and thyme; season well with salt, pepper, and nutmeg.
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2.
Shave the potatoes into thin slices with a vegetable peeler and layer them in the dish like roof tiles. Pour the cheese‑cream mixture over so that only the top potato layer is barely covered. Sprinkle the remaining cheese on top and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for about 45 minutes until golden brown. If it browns too quickly, cover with foil. Remove the finished gratin from the oven and serve immediately.
