Golden Brown Potato Gratin

This cooking course puts an end to the failed attempts where the crust is burnt but the potatoes are still raw 1. Preheat oven: E-kitchen stove: 200 degrees /moving air 175 degrees /gas: level 3.

Peel and rinse the potatoes and cut them into thin slices of about 2 mm.

This works great with the vegetable slicer 2. halve the garlic clove lengthwise and rub a shallow baking dish with the cut surfaces. Then grease the entire dish (including the sides) with butter. 3.

Layer the potato slices in several layers, sprinkling each layer with salt and pepper. 4.

Pour whipped cream over the top and grate nutmeg over the top. Bake in a hot oven on the middle shelf for 45-50 minutes (thicker slices for about 1 hour). If it is already brown but not yet cooked, cover with aluminum foil.

… is such a potato gratin with roasted meat (with or without sauce) or fish. It is also delicious on its own, perhaps topped with a little grated Gruyère.

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