Potato gratin with Gruyère
Potatoes with crème fraîche, garlic and Gruyère, baked until golden.
Active time30 min
Cooking1 h
Total1 h 30 minResting : 5 min
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Ingredients
- 4 cloves of garlic
- 1 lemon
- 5 potatoes
- half a pinte crème fraîche (liquid)
- 3 oz Gruyère
- 1 pinch of nutmeg — optional
- 1 pinch of pepper — optional
- 1 pinch of salt
Preparation
Preheat the oven to 200 °C. Wash and peel the potatoes, then cut into rounds 3 millimetres thick. Swirl the potatoes around in water to remove the excess starch. Discard the water, place the potatoes on a wooden surface and dry them with kitchen paper or a tea towel.
5 potatoes- oven
- knife or mandoline
- container
- wooden surface
- kitchen paper or tea towel
Peel and chop the garlic. Mix the potatoes with the cream, garlic, salt and optional pepper. Wash the lemon and remove its zest in fine pieces, then stir it in. Mix well to coat all the potatoes with crème fraîche.
4 cloves of garlic1 lemonhalf a pinte crème fraîche (liquid)1 pinch of pepper — optional1 pinch of salt- mixing bowl
- zester or vegetable peeler
Line an ovenproof dish with baking paper and arrange the potatoes in it, no more than about four layers deep. Grate the Gruyère and scatter it over the potatoes.
3 oz Gruyère- ovenproof dish
- baking paper
- grater
Bake for 45 to 50 minutes at 200 °C, until a knife passes easily through the potatoes. Cook for longer if they are still firm.
- oven
- ovenproof dish
Add the optional nutmeg and leave to rest for 5 minutes before serving.
1 pinch of nutmeg — optional- grater
Allergens
- Milk
Sources and credits
Photo: Dreamyshade · Source · CC BY-SA 3.0 · Own work
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale FR/EN/ES/DE : correction des défauts constatés et clarification des étapes. Relecture IA déléguée par Roch, aucun essai en cuisine.
Estimated times.