Potato Gratin
Ingrédients de la recette
- Makes about 6 servings
- 2 ¼ pounds (1 kg) starchy potatoes
- 1 garlic clove, unpeeled
- 1 ¼ cup (300g) cream, 35% fat
- ¼ tsp (1g) nutmeg
- ¼ tsp (1g) black pepper
- 1 ½ tsp (7g) salt
- 1 red onion, sliced
- 1 tbsp (14g) butter
- 1 cup (100g) sharp Cheddar cheese or Gruyere, grated
Instructions
- 1
Preheat oven to 350F (180C). Peel the potatoes, rinse and pat dry with paper towel. Using a mandoline or a food processor cut the potatoes in ⅛ inch (3mm) slices.
- 2
Cut the onion in thin rings or slices and cut the unpeeled garlic. Rub a 9 inch (23cm) skillet or casserole dish with the cut garlic and grease the bottom and sides with butter.
- 3
In a bowl whisk together cream with nutmeg, black pepper and salt.
- 4
Spread ⅓ of the sliced potatoes on the prepared skillet. Add about ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture.
- 5
Spread another ⅓ of the sliced potatoes , ⅓ of the onion rings, ⅓ cup cheese, fresh thyme and ⅓ cream mixture.
- 6
Finish with the last ⅓ sliced potatoes, remaining cream mixture and spread the remaining ⅓ cup cheese.
- 7
Bake for about 60-70 minutes, until potatoes are cooked through and the top is golden.
- 8
Let the gratin rest for 10 minutes before serving.
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