Potato Gratin

Almost forgot that I still had to post the recipe of the potato gratin we had with the leg of lamb last week.

For me the best potato gratin goes without cheese and eggs. I just love the creamy consistancy of this gratin with a hint of garlic. Also a nice lunch with a fresh salad.

click here for a printable version

Serves 4

1 kg             waxy potatoes
250 ml         milk
250 ml         heavy cream
40 g             butter + some butter to grease the casserole
1                  garlic clove
                    sea salt
                    white pepper
                    nutmeg

Cut the garlic clove in halves and rub the casserole with it. Crush the remaining garlic.

Butter the casserole. Peel the potatoes and rinse them in cold water. Then slice them very thin on a potato slicer (about 1,5 mm) and layer them in the casserole dish immediately. 

Whisk together the milk and cream. Add some nutmeg, the crushed garlic, salt and pepper. Pour over the potatoes (the dish should be filled by 2/3). Top with butterflakes and bake in the preheated oven (170 °C) for 70 minutes.