Recipes · Side dishes
Potato Gratin with Alpine Cheese
AI-written · not yet kitchen-tested
Thin potato slices, cream, garlic and cheese: that is all there is to it. All that matters is that the slices are evenly thin and the potatoes are not rinsed, because the starch thickens the sauce.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 kg (2.2 lb) waxy potatoes
- 1 garlic clove
- 20 g (0.7 oz) butter for the baking dish
- 300 ml (1 1/4 cup) heavy cream
- 150 ml (5.1 fl oz) milk
- 1 tsp salt
- pepper and nutmeg to taste, nutmeg freshly grated
- 150 g (1 1/4 cup) grated Alpine cheese or Gruyère
Method
- Preheat the oven to 350 °F (180 °C) conventional, or 325 °F (160 °C) convection. Cut the garlic clove in half and rub a baking dish (about 9 × 12 inches / 24 × 30 cm) with it, then grease the dish with the butter.
- Peel the potatoes and slice them 2 to 3 mm (about 1/8 inch) thin with a mandoline or a sharp knife. Do not soak or rinse them.
- Whisk the cream and milk with the salt, pepper and plenty of nutmeg.
- Layer half of the potato slices in the dish, overlapping like roof tiles, and sprinkle half of the cheese over them. Top with the remaining potatoes.
- Pour the cream mixture evenly over the potatoes. They should be almost covered. Sprinkle with the remaining cheese.
- Bake for 55 to 65 minutes, until the top is golden brown and a knife slides through the potatoes without resistance. If the cheese gets too dark before then, cover loosely with aluminum foil.
- Let rest for 10 minutes before cutting, so the sauce sets.
Tip: Waxy potatoes keep their slice shape, while starchy ones easily fall apart into mush.
Tip: Evenly thin slices matter more than any seasoning: thick slices stay hard while thin ones have already fallen apart.