When you want to easily impress your guests.
Equipment
- Mandoline slicer
Ingredients
- 8 potatoes
- 250 ml heavy cream [8.5 fl oz]
- 150 ml milk [5 fl oz]
- 260 gr grated parmesan cheese [9 oz]
- 1 garlic head minced
- 30 gr butter [1 oz]
- 1 tbsp flour
- 1 tsp ground nutmeg
- 2 tsp kosher salt
- 1 tsp corn starch (use if needed)
Instructions
Make the Sauce
- Melt the butter in a saucepan or small pot.
- Add the garlic and sauté for a minute until the fragrance turns from spicy to sweet.
- Add the flour and stir until homogenous
- Add the heavy cream and milk slowly while stirring to avoid creating clumps.
- Add a quarter of the parmesan and melt it. Add the nutmeg.
- Check the sauce consistency – it should slowly drip from a spoon or ladle. If it is not thick enough add corn starch – mix a 1 tsp with a bit of room temperature water and mix until homogenous. Add to the sauce slowly while stirring.
- Take the sauce of the stove, and let it cool a bit (so as not to get burned when mixing with the potatoes).
Prepare the Potatoes
- Cut the potatoes to thin slices in a Mandoline slicer. Mix the sliced potatoes with the sauce in a bowl.
- Arrange the potatoes in layers in an oven dish. At around half of the amount spread half of the remaining parmesan cheese. When finished spread the rest of the parmesan on top. Cover the dish.
- Bake in a oven preheated to 180°c (360°f) for 1¼ hours. Take the cover off and bake for additional ~30 mins until the parmesan has browned.
Notes
After a night in the refrigerator – the gratin becomes more solid and easier to slice and eat. Heat it up in an oven heated to 180.
