Crème Fraîche Potato Gratin

Method

1. 1
   • garlic 1
   • butter 20 g

   Prep the baking dish — Preheat the oven to 180°C (350°F). Rub the inside of a baking dish with the halved garlic clove, then grease it generously with butter.

2. 2
   • crème fraîche 2 dl
   • heavy cream 1 dl
   • salt to taste
   • black pepper to taste
   • ground nutmeg 1 pinch

   Make the cream mixture — In a bowl, whisk together the crème fraîche and heavy cream, then season with salt, pepper and a pinch of nutmeg.

3. 3
   • potato 4
   • heavy cream 1 dl

   Layer the potatoes — Layer the thinly sliced potatoes in the dish, pouring a little of the cream mixture between each layer and seasoning lightly as you go.

4. 4
   • potato 4
   • heavy cream 1 dl

   Pour over the cream — Pour any remaining cream mixture over the top, pressing the potatoes down gently so they are mostly submerged.

5. 5
   • potato 4
   • Gouda 50 g

   Bake until golden — Scatter the grated Gouda over the top and bake until the potatoes are tender and the top is golden and bubbling.

   ⏱50 min
6. 6

   Rest before serving — Let the gratin rest for 10 minutes before serving so it sets slightly and is easier to portion.

   ⏱10 min