Directions
- 1Preheat the oven to 240°C (464°F).
- 2Peel and thinly slice the potatoes.
- 3In a saucepan, gently heat the cream, milk, minced garlic, thyme, bay leaf, butter, salt, pepper, and nutmeg.
- 4Let it simmer for a few minutes to enhance the flavors, then remove the thyme and bay leaf.
- 5Butter a baking dish, then layer the potatoes evenly, pouring the warm cream mixture over them.
- 6Sprinkle with half the cheese.
- 7Repeat the layering if needed.
- 8Cover the dish with parchment paper or foil and bake for 1 hour, until the potatoes are fork-tender.
- 9Remove the cover, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and golden brown.
- 10Allow the gratin to sit for 5-10 minutes before serving.
Ingredients
- 1 kg potatoes
- 600 ml heavy cream
- 200 ml milk
- 3 garlic cloves
- 150 g Gruyère cheese
- 0 salt
- 0 freshly ground black pepper
- 0 nutmeg
- 15 g butter
- 0 fresh thyme
- 1 bay leaf
- 0 butter
Equipment
saucepanmandolinebaking dishgrater
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