Potato Gratin

Here’s a classic potato gratin recipe — creamy, golden, and full of flavor.

Ingredients - serves 4

1 kg (about 2.2 lb) waxy potatoes

1 clove garlic

300 ml (1 ¼ cups) heavy cream (or half cream, half milk)

100 g (about 1 cup) grated cheese (Gruyère, Emmental, or Swiss cheese)

1 tsp salt

Freshly ground black pepper

A pinch of nutmeg (optional)

Butter for greasing the baking dish

Method

Preheat oven to 180°C / 350°F (top/bottom heat) or 160°C / 320°F (fan). Rub a baking dish with the cut side of the garlic clove, then grease it with butter.

Peel the potatoes and slice them thinly (about 2–3 mm / ⅛ inch thick).Tip: A mandoline slicer makes this easier and more even.

In a saucepan, gently heat the cream (and milk if using).

Season with salt, pepper, and nutmeg to taste. (Optional: Stir in about one-third of the cheese for extra creaminess.)

Arrange a layer of potatoes in the dish, pour a little cream over them.

Repeat until all potatoes and cream are used.

Sprinkle the remaining cheese on top. Bake for 45–60 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife. Let rest for a few minutes before serving. Delicious as a side with meat, fish, or simply with a green salad.