Total time · 98 min
Potato Gratin with Local Gruyère
A Quebec-style potato gratin with local gruyère that highlights Potatoes and Cream.
- Prep
- 38 min
- Cook
- 60 min
- Servings
- 8
Indicative estimates
- Energy per serving
- ~150 kcal per serving partial estimate
- Ingredient value
- ~$11.39 partial estimate; 5 of 9 ingredients estimated
Ingredients
- 1.2 kg Potatoes
- 400 ml Cream
- 200 ml Milk
- 200 g Gruyère (grated)
- 2 cloves Garlic
- 20 g Butter
- 1 pinch Nutmeg
- to taste Salt
- to taste Pepper
Directions
- 15 min
Peel the potatoes and slice them thinly with a mandoline.
- 4 min
Rub a gratin dish with the cut garlic cloves, then butter it.
- 8 min
Layer the potatoes in the dish, seasoning each layer with salt, pepper and a sprinkle of nutmeg.
- 4 min
Pour in the cream and milk, then scatter the grated Gruyère over the top.
- 57 min
Bake at 350 °F (350 °F (180 °C)) until the potatoes are meltingly tender and the top is deep golden.
- 10 min
Let the gratin rest before serving.