About this recipe:Delicious with roast pork or pork chops. My French grandmother always added nutmeg and so do I - this is always a success, even if I say so myself!
1.5 kg potatoes, peeled and thinly sliced
1 litre full fat milk
1 tablespoons butter
pinch of salt
pinch of grated nutmeg
160g freshly grated gruyère cheese
1 garlic clove, peeled
butter for greasing
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 190 C / Gas 5.
Pour the milk into a casserole pot. Add the potatoes and 1 tablespoon butter. Season with salt and grated nutmeg. Heat over medium/low heat and cook for approximately 10 minutes, stirring occasionally. Drain the potatoes.
Brush the gratin dish with a garlic clove, then butter the dish.
Mix half of the cream and half of the grated gruyère in a bowl.
Transfer half of the drained potatoes into the dish. Season with pepper and pour over cream and grated cheese mixture. Sprinkle over remaining grated cheese.
Bake in the oven on a middle shelf, for about 1 hour, or until golden brown.
have just made this now and i love it.i didnt add the nutmeg as i didnt have any in but it was still amazing.my family loved it too.will deffo be making thi again and again.thank u for shraring - 02 Dec 2012
The recipe instructs you to add half of the potatoes to the dish, pour over half of the cheese-cream mixture, and then sprinkle over the remaining grated cheese...what about the other half of the potatoes? I'm assuming that what was intended was a second layer and top it with the remaining cheese, so that's what I did. The only sub I made was using FF half-and-half instead of cream, otherwise, followed the instructions. Was just a bit on the dry side, so in the future, I would add a little more half-and-half, but we still thoroughly enjoyed this gratin. Also, watch your time, mine was fully cooked and beautifully brown at 45 minutes. - 03 Jun 2015