Potato gratin with garlic
Tender potatoes in cream, baked with a golden Gruyère topping.
Active time25 min
Cooking1 h 15 min
Total1 h 45 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 10 g garlic
- 1.2 kg potatoes
- 600 ml pouring cream
- 80 g grated Gruyère
- 3 g salt
Preparation
Preheat the oven to 180 °C. Peel the potatoes and cut into rounds 2 to 3 millimetres thick. Peel the garlic. Rub the dish with one clove and chop the rest.
10 g garlic1.2 kg potatoes- oven
- knife
- gratin dish
Layer the potatoes with the garlic, cream and salt in a fairly deep dish. Cover with a sheet of baking paper, then aluminium foil.
600 ml pouring cream3 g salt- gratin dish
- baking paper and foil
Bake for 55 minutes.
- oven
Remove the covering, sprinkle with Gruyère and bake for a further 15 minutes. A knife blade should pass easily through the potatoes. Cook for longer if necessary. Leave to rest for 5 minutes before serving.
80 g grated Gruyère- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration