Rosemary and Garlic Potato Gratin

Zutaten

• ✓1.5 kg floury potatoes
• ✓4 cloves garlic cloves
• ✓4 sprigs sprigs fresh rosemary
• ✓750 ml heavy cream
• ✓200 ml milk
• ✓to taste salt
• ✓to taste black pepper
• ✓to taste freshly grated nutmeg
• ✓100 g grated Gruyère or Emmental cheese

Zubereitung

1. 1

   Preheat the oven to 180°C (350°F) conventional heat. Butter a gratin dish (approx. 25x30 cm / 10x12 inches) and rub the inside with the halved garlic cloves. Roughly chop the rosemary sprigs.

2. 2

   Peel, wash, and slice the potatoes into approx. 2 mm thick slices using a grater or mandoline. Immediately place in a bowl.

3. 3

   Heat the cream and milk in a saucepan. Add half of the chopped rosemary, salt, pepper, and grated nutmeg. Bring to a brief boil, then remove from heat.

4. 4

   Layer the potato slices into the prepared gratin dish. Lightly salt and pepper each layer. Pour the hot cream and milk mixture evenly over the potatoes, ensuring they are almost covered.

5. 5

   Cover the gratin dish with aluminum foil and bake in the preheated oven for approx. 45-60 minutes, until the potatoes are almost tender.

6. 6

   Remove the foil, sprinkle the grated cheese and the remaining rosemary over the top. Bake for another 15-20 minutes, until the gratin is golden brown and bubbling.

7. 7

   Let the gratin rest briefly before serving.