Potato Gratin

Potato Gratin

A simple classic which speaks for itself. :)

Potato Gratin

Adapted from Aromen & Gewürze by Hans Gerlach


300 ml milk
200 ml cream
salt, pepper, nutmeg
1 clove garlic, minced
800 g potatoes, peeled and thinly sliced
1 leek, cut in half and thinly sliced


Preheat the oven to 200°C. Mix the milk and cream and add salt, pepper, nutmeg and garlic generously. The cream should taste slightly oversalted. Layer the potato and leek into a buttered gratin dish. Add the cream and some specks of butter on top. Bake for about 45 minutes until the potatoes are tender. Cover with tinfoil if the top becomes too dark.

1 comment:

Jeanne said...

One of my favorites! :)