Ingredients
- Potatoes: Peeled and cut into very thin slices.
- Liquids:
- 500 ml of liquid crème fraîche (or whole cream).
- 500 ml of milk.
- Seasoning:
- Garlic (to rub the dish or chopped).
- Nutmeg.
- Salt and black pepper.
- Cheese: Grated cheese (Gruyère or Emmental type) for top.
- Butter: To grease the baking dish.
Instructions
- Prepare the potatoes: Peel the potatoes and use a mandolin to cut them into very thin, uniform slices. This is important so that they cook evenly and get the right texture. Pay close attention to your fingers when using the mandolin!.
- Prepare the mixture: In a large bowl, mix equal parts crème fraîche and milk (500 ml of each). Season the liquid with salt, pepper and a generous pinch of freshly grated nutmeg.
- Prepare the dish: Rub a clove of garlic all over the inside of your gratin dish to infuse it with flavor, then grease it with butter.
- Assembly: Arrange the potato slices in the dish. Pour the cream and milk mixture over the potatoes until they are well covered.
- Add the cheese: Sprinkle a generous layer of grated cheese on top.
- Cooking: Place in a preheated oven. Cook until the potatoes are tender (check with the tip of a knife) and the top is nicely browned and bubbly.
- Serve: It is an excellent accompaniment to meats, but it can also be enjoyed on its own.