Original recipe by Albert Hein, tweaked by Aimée to make the garlic more pronounced.
Warm, soft and heavy. This potato gratin is after the summer starts to end, as the temperature starts to drop lower the warmer dishes become more enjoyable again.
The nice thing about this recipe is that you can prepare it early before sticking it in the oven. We have even prepared this and stuck it in the freezer and ate it later in the week on a day we would be busy.
These amounts produce 6 servings and require a dish that can hold 2L
|Garlic cloves (crushed)||2|
|Potatoes (thinly sliced)||1Kg|
|Dried nutmeg||1 Tsp|
Tip: Easily slice the potatoes using a slicing disk of a food processor.
- Preheat oven to 175 °C (if you intend to serve today).
- Rub half of the butter on the inside of the dish.
- Mix the whipped cream, milk and nutmeg together in a bowl and stir.
- Add salt and pepper to taste.
- Add the potato slices to the mix and toss gently to cover the potato slices with the mixture.
- Lay about half of the slices into the dish.
- Spread the crushed garlic over the dish.
- Add the remaining potato slices.
- Divide the remaining butter in small chunks over the top
- Evenly divide the cheese over the dish to cover it up.
- Bake in the oven for 50 minutes.