Potato Gratin

🔥 Prep

• Peel and slice the 1 kg potatoes into 3 mm thick rounds.
• Peel and finely mince the 2 pcs garlic.
• Measure out 300 ml cream.
• Measure out 30 g butter.
• Measure out 0.25 tsp nutmeg.
• Grease a baking dish with a small amount of the butter.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F).
• 2. Layer half of the sliced potatoes in the prepared dish, overlapping slightly.
• 3. Scatter half of the minced garlic over the potatoes, then season lightly with salt, pepper, and a pinch of the 0.25 tsp nutmeg.
• 4. Repeat with another layer of potatoes, the remaining garlic, and the remaining nutmeg.
• 5. Pour the 300 ml cream evenly over the potato layers.
• 6. Dot the top with small pieces of the remaining 30 g butter.
• 7. Cover the dish tightly with aluminum foil and bake for 25 minutes.
• 8. Remove the foil and continue baking for 20‑25 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
• 9. Let rest the gratin for 5 minutes before serving.

🔥 Serve

• Serve warm, directly from the baking dish, optionally garnished with a sprinkle of fresh thyme or parsley.
• Pair with a crisp green salad dressed with vinaigrette.
• Complement with roasted chicken, steak, or baked salmon for a complete meal.