Potatoes au gratin with cream and cheese in the oven

Potatoes au gratin with cream and cheese in the oven

A delicious, creamy and filling dish with finely chopped potatoes, cream and melted cheese. The potatoes become soft on the inside and acquire a wonderful, golden crust on the surface!

📝 Materials

• 1.5 kilos of potatoes

• 400 ml cream

• 200ml milk

• 200 g grated cheese (gouda, gruyere or emmental)

• 2 cloves garlic

• 30 g butter

• Salt and pepper

• 1/2 tsp nutmeg (optional)

• A little thyme or oregano (optional)

👩‍🍳 Execution

1. Prepare the potatoes: Peel the potatoes and cut them into thin, even slices.

2. Prepare the dish: Grease an ovenproof baking dish with butter and rub the garlic on the bottom and sides to flavor it.

3. Heat the cream: In a saucepan, add the cream, milk, salt, pepper and nutmeg. Heat over low heat for a few minutes, without letting the mixture boil vigorously.

4. Layer the potatoes: Place the slices on the baking sheet, in rows or slightly overlapping each other. Pour the hot cream mixture evenly over them.

5. Bake: Cover the baking sheet with aluminum foil and bake in a preheated oven at 180°C for about 40 minutes.

6. Add the cheese: Remove the aluminum foil, sprinkle with the grated cheese and continue baking for another 20–30 minutes, until the potatoes are completely soft and the surface is golden.

7. Let it stand: Remove the food from the oven and leave it for 10 minutes before serving, so that the cream can solidify.

💡 Secrets for perfect potato gratin

• Cut the potatoes into thin slices so they cook evenly.

• Do not rinse the cut potatoes so that their starch helps the cream thicken.

• For a richer flavor, use gruyere or emmental.

• If the surface browns too quickly, cover loosely with aluminum foil.

Enjoy your meal! 🥔🧀