Julia Vysotskaya's Potato Gratin
Description
The recipe won't take much time. To make the potato gratin tender, even creamy in texture, we'll mix cream with milk. Use cream with a higher fat content. The dish turns out quite caloric, but filling. In addition to nutmeg, you can confidently add rosemary or other herbs to the gratin. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Mix the cream and milk, add grated nutmeg.
- 3
Step 3
Salt and pepper to taste.
- 4
Step 4
Finely chop the garlic. You can use a garlic press for this. Add the garlic to the milk and cream mixture.
- 5
Step 5
Peel the potatoes and slice them into thin rounds. A vegetable slicer is very convenient for this.
- 6
Step 6
Grease the baking dish with butter and place two layers of potatoes in it.
- 7
Step 7
Salt lightly, pour with sauce. Repeat the layers again.
- 8
Step 8
Place the remaining pieces of potatoes. Pour all the sauce over.
- 9
Step 9
Cover the dish with foil and place it in a preheated oven at 180–200 degrees Celsius for 45–60 minutes. Check for doneness with a fork (it should slide in easily). The exact time depends on your dish and the number of potato layers.
- 10
Step 10
Let the ready potato gratin by Yuliya Vysotskaya cool under foil (about 10 minutes) after removing it from the oven. Serve as a side dish or main course.