Au Menu
Loading your session…
Garlic potato gratin with Emmental

Garlic potato gratin with Emmental

Garlic potato gratin with Emmental. Prepared with Emmental instead of grated Gruyère.

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 Emmental
  • 3 g salt

Preparation

  1. 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 garlic
    1.2 kg potatoes
    • oven
    • knife
    • gratin dish

  2. 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 cream
    3 g salt
    • gratin dish

  3. Bake for 55 minutes.

    • oven

  4. Remove the covering, sprinkle with Emmental 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 Emmental
    • 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

Garlic potato gratin with Emmental