Potato gratin with nutmeg

Name: Potato gratin with nutmeg
Yield: 2 servings
Ingredients: 400–500 g potatoes (waxy),; 100–150 ml cream (30–35%) + 50 ml milk to thin if needed; 60 g Parmesan; 1–2 cloves garlic; Salt & pepper; Freshly grated nutmeg; Butter for greasing the dish; Optional: Thyme/Rosemary

15min

einfach

40 min baking time

Creamy, golden brown, and wonderfully fragrant: This potato gratin with nutmeg is pure comfort food – tender, thinly sliced potatoes, gently enrobed in cream, and rounded off with freshly grated nutmeg from a ceramic grater.

Ingredients

2 servings

400–500 g potatoes (waxy),
100–150 ml cream (30–35%) + 50 ml milk to thin if needed
60 g Parmesan
1–2 cloves garlic
Salt & pepper
Freshly grated nutmeg
Butter for greasing the dish
Optional: Thyme/Rosemary

Application Tip No. 1

Rub dry ingredients dry.

Nutmeg, nuts, tonka beans, or even hard cheese are grated on a dry ceramic grater. And often directly onto a dish.

Preparation

Preheat oven to 180°C top/bottom heat (160°C convection). Butter a small ovenproof dish.
Lightly moisten your dip bowl. Grate the garlic directly into the dip bowl.
Use your plate grater dry and finely grate nutmeg over it.
Add cream (and milk), salt, and pepper and stir with our silicone spatulauntil a smooth mixture is formed. (Optionally, stir in herbs.)
Peel potatoes and cut into 2–3 mm thin slices. Do not wash, so the starch binds the gratin.
Arrange a layer of potatoes in a fan shape in the dish, then pour some cream mixture over them. Continue layering in this way. Cover the last layer with cream, so the slices are just coated.
Sprinkle Parmesan evenly over the top. Cover the dish initially (foil/lid) and bake for 25–30 minutes. Remove the cover and bake for another 15–20 minutes uncovered, until the surface is golden and a knife slides through effortlessly. If desired, sprinkle with fresh pepper and serve.

Tip:Mixing Parmesan with Gruyère/Comté (½ : ½) makes it meltier.