This creamy potato gratin combines tender potatoes with a fragrant cream infused with garlic and nutmeg. It\u2019s a traditional recipe that’s irresistibly rich and satisfying.<\/p>\n
Servings: 4<\/p>\n
– Potatoes: 1 kg
\n– Heavy cream: 33 cl
\n– Milk: 40 cl
\n– Garlic: 2 cloves
\n– Butter: 30 g
\n– Nutmeg: 1\/2 teaspoon
\n– Salt: 2 pinches
\n– Pepper: 2 pinches<\/p>\n
Total Time: 1 hr 35 min
\n Prep Time: 20 min
\n Cook Time: 1 hr 10 min<\/p>\n
Peel the potatoes and slice them into thin rounds. Rub a baking dish with a clove of garlic, then butter it generously.<\/p>\n
In a saucepan, bring the cream, milk, crushed garlic, salt, pepper, and a pinch of nutmeg to a boil.<\/p>\n
Arrange the potato slices in the prepared dish. Pour the hot cream mixture over the potatoes. Dot the top with small pieces of butter. Bake in an oven preheated to 340\u00b0F (170\u00b0C) for about 1 hour and 10 minutes, or until the top is golden brown and the potatoes are tender.<\/p>\n\n\n