Potato Gratin

Who doesn’t love the creamy goodness of an old fashioned potato gratin?

1 kilogram of waxy potatoes like Nadine

¾ cup cream

½ cup milk

3 cloves garlic finely chopped or minced

150 grams Gruyere cheese grated

15 grams butter cubed

¼ teaspoon freshly ground nutmeg

Salt and pepper

Preheat oven to 180o C. Peel and slice potatoes thinly (I used my hand or you can use a mandolin). Place the cream, milk and garlic in a largish pot and season well with salt and pepper. Bring to a gentle boil, then reduce the heat to a simmer. Add the sliced potatoes and cook for 5 minutes.

Gently transfer half of the potatoes to a baking dish. Cover with half of the cheese, grate some of the nutmeg, add the remaining potatoes and cream mixture and top with remaining cheese. Grate some more nutmeg and top with the cubed butter.

Bake for 40 minutes until golden and bubbling. Leave to sit for 5 minutes before serving. Serves 6.

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