ReceptnaptárKartoffelgratin (creamy layered potato gratin with cheese)
Kartoffelgratin is a German Sunday lunch and festive side dish: soft, creamy potato slices under a golden cheese crust. It is originally the French gratin dauphinois, but it has become established in Germany too. Excellent alongside roast meats.
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Method
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- Peel the potatoes and slice them very thinly (2-3 mm).
- Grease an ovenproof dish with butter and rub it with a garlic clove.
- Bring the cream, milk, the other garlic clove, salt, pepper and nutmeg to a boil.
- Layer the potato slices in the dish, sprinkling each layer with cheese.
- Pour the hot cream mixture over and sprinkle with the remaining cheese.
- Bake in an oven preheated to 180°C for 50-60 minutes until golden and the potatoes are tender.
- Rest for 10 minutes and serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Slice the potatoes very thinly so they cook evenly.
- Do not rinse the slices; the starch thickens the sauce.
- Cover with foil if the top browns too quickly.
Frequently asked questions
Can it be a vegetarian main course?
Yes, with a salad it is filling on its own.
How do I store it?
3 days in the fridge, reheated in the oven.
Similar recipes
- Gratin dauphinois (garlic and cream potato gratin) · French
- Cheesy hash brown bake · American
- Kartoffel-Hackfleisch-Auflauf (potato and minced meat bake with cheese) · German
- Potato bake with minced meat (kartofelnaya zapekanka) · Russian
- Layered potato bake (rakott krumpli) · Hungarian
- Parmentier de poisson (fish and mashed potato bake) · French
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- Eisbein (smoked pork knuckle with sauerkraut)
- Käsespätzle (cheese spätzle with fried onion)
- Königsberger Klopse (meatballs in white caper sauce)
- Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings)
- Kohlrouladen (German stuffed cabbage rolls in gravy)
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