Classic Potato Gratin ️

Classic Potato Gratin 

 Serves 4 Preparation: 20 min | Cooking: 1 hour

Ingredients:

1 kg potatoes

300 ml full-fat crème fraîche

300 ml whole milk

2 cloves garlic

150 g grated cheese (Emmental, Gruyère, or Comté)

20 g butter

Salt and pepper

A few sprigs of fresh thyme

Detailed instructions:

 Potato preparation:

Peel the potatoes, wash them, and cut them into thin, even slices (about 3 mm).

 Cream and milk mixture preparation:

In a saucepan, combine the crème fraîche, milk, finely chopped garlic, salt, and pepper.

Bring to a boil, then remove from heat. Let it steep for a few minutes.

 Gratin Assembly:

Preheat the oven to 180°C (gas mark 6).

Generously butter a gratin dish.

Place the potato slices in even layers in the dish.

Pour the cream and milk mixture evenly over the potatoes, ensuring that all the potatoes are well coated.

Sprinkle the top with grated cheese.

 Baking:

Bake for about 1 hour, until the gratin is golden brown and the potatoes are tender. Check for doneness with the tip of a knife.

 Finishing:

Remove from the oven and immediately sprinkle with fresh thyme.

Let stand for a few minutes before serving warm.

 Tip for making this recipe easier:

Use a mandolin to slice the potatoes quickly and evenly.

 Ingredient swap:

You can replace the thyme with fresh rosemary for a Mediterranean touch.

 Cooking tip:

If your gratin browns too quickly, cover it with aluminum foil halfway through cooking.