Cook and Scale
German Potato Gratin
6 servings · 70 min total
Thinly sliced potatoes baked in a rich garlic cream sauce with melted gouda. A warming, indulgent side for any roast.
Ingredients
- 1 kg potato, thinly sliced
- 3 dl heavy cream
- 1½ dl milk
- 2 garlic, minced
- 1 pinch ground nutmeg
- 150 g Gouda, grated
- 2 tbsp butter
- salt to taste
- black pepper to taste
- 2 tbsp fresh chives, chopped
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Butter the baking dish — Preheat the oven to 180°C and butter a baking dish generously.
- 2.
Warm the cream and garlic — Warm the cream and milk with the garlic and nutmeg in a saucepan until just simmering, then season with salt and pepper.
- 3.
Layer potatoes and cream — Layer half the potato slices in the dish, pour over half the cream mixture, and sprinkle with half the gouda. Repeat with the remaining potato, cream, and cheese.
- 4.
Bake until golden and tender — Dot the top with butter, cover with foil, and bake for 35 minutes. Uncover and bake for another 15 minutes until the top is golden and the potatoes are tender.
- 5.
Rest and sprinkle with chives — Let rest for 10 minutes before sprinkling with chives and serving.