Potato Gratin – simple and classic

Ingredients

• 800 g Potatoes (medium-sized, 'mostly waxy' variety, peeled and cut into 2-3 mm thick slices)
• 200 ml Cooking cream (15% fat)
• 100 g French herb cream cheese (e.g., Bresso, Miree etc.)
• 100 g Emmental cheese (grated; alternatively Comté, Gruyère or omit)
• 20 g Butter (in small knobs/pieces for the top)
• 1 tsp Butter (for the dish)
• 1 tsp Salt
• 0.5 tsp Nutmeg (freshly grated)
• 0.5 tsp Black pepper (ground)

Steps

1. 1

   Preheat the oven to 180 °C fan (200 °C top/bottom heat) in good time for the potato gratin.

2. 2

   Wash and peel the 800 g of potatoes, wash again if necessary, and cut into approx. 2-3 mm thick slices using a sharp knife or a mandoline.

3. 3

   Grease a round or rectangular casserole dish with approx. 1 tsp of butter.

4. 4

   Arrange the potato slices in the dish like roof tiles. In a round dish, work in a spiral from the outside in; for rectangular dishes, start at the narrow side and layer in rows.

5. 5

   In a bowl, whisk together 200 ml cooking cream, 100 g herb cream cheese, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp freshly grated nutmeg.

6. 6

   Pour the cream and cream cheese mixture evenly over the potato slices in the casserole dish.

7. 7

   Distribute 20 g of butter in small knobs over the gratin.

8. 8

   Freshly grate the 100 g of Emmental cheese and distribute evenly over the potatoes.

9. 9

   Bake on the middle rack of the preheated oven for approx. 45 minutes. If the cheese becomes too brown towards the end of the baking time, cover the gratin with aluminum foil.

10. 10

    Serve the finished gratin directly in the dish.

Notes

Tip: Mostly waxy potatoes retain a slight bite and do not get mushy. As a side dish, the gratin pairs excellently with meat or fish; as a vegetarian main course, it harmonizes well with a green leaf salad and French dressing.

Nutrition per serving

• Side dish
• Main course
• vegetarian
• potatoes
• casserole
• oven
• classic
• winter dish