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Home Aardappelgratin met room en kaas

Comfort food Vegetarian Side dish Winter French

There are those dishes that make everyone happy at the table, and potato gratin is certainly one of them. Thin slices of potato, a rich cream sauce and a golden cheese crust: this is the kind of side dish you immediately want more of. Make sure you have a good baking dish that holds the heat well, because that makes the difference between a gratin that cooks evenly and one that cooks unevenly.

Recipe

Potato gratin with cream and cheese

A classic potato gratin with thin slices of potato, cream and grated cheese. Comfort food at its best, straight from the oven.

Course	Side dish
Kitchen	French
Servings	4 people

Preparation time

Preparation time	20 min
Time in oven	60 min
Stiffen up min.	10 min
Total	90 min

Equipment

Baking dish
Mandoline or sharp knife
Cutting board
Saucepan
Aluminum foil
Grater

Ingredients

1 kg waxy potatoes
300 ml heavy cream
100 ml whole milk
2 garlic cloves, finely chopped
100 g grated Gruyère or aged cheese
A pinch of nutmeg
Salt and pepper to taste
A knob of butter (for greasing)

How to make a potato gratin with cream and cheese?

Preheat the oven to 180°C (conventional heat).
Peel the potatoes and slice them with a mandoline or sharp knife into thin slices about 2 to 3 mm thick.
Put the heavy cream, garlic, nutmeg, pepper and salt in a saucepan. Warm this mixture over low heat and let it gently infuse for a few minutes. Then remove it from the heat.
Lightly butter the inside of the baking dish. Then place a layer of potato slices in the dish, overlapping like roof tiles.
Spoon some of the cream mixture over the first layer and sprinkle a handful of grated cheese on top. Repeat this with the remaining potato slices and cream mixture until the dish is full. Finish with a layer of cream and a generous layer of cheese on top.
Cover the dish with aluminum foil and put it in the oven for 40 minutes.
Remove the foil and bake the gratin another 20 minutes without foil, until the top is nicely golden-brown and crispy.
Let the gratin rest for 5 to 10 minutes before serving. This helps it slice more cleanly and allows the cream to settle further.

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A potato gratin is the kind of recipe you make once and then never forget. It requires few ingredients, but the result is always impressive. Serve it alongside a piece of meat or simply as a main course with a fresh salad — both work equally well.

A good baking dish really makes the difference here. Choose one that distributes heat evenly and looks good going from oven to table, because you simply serve a gratin in the dish. It also looks beautiful on the table that way.

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