Potato gratin
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Potato gratin - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Butter, room temperature, for the pan
- 900 g potatoes, peeled and cut into thin slices
- 3 cups of cream
- 1 tbsp. wheat flour
- 1 bay leaf
- 1/4 teaspoon freshly grated nutmeg
- Coarse salt and freshly ground white pepper
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 2.5-liter baking dish with butter.
- Place the potatoes in a large saucepan. Whisk together the cream, flour, bay leaf, nutmeg, 1 teaspoon salt, and 1/4 teaspoon white pepper in a bowl, then add to the saucepan. Place the saucepan on the stove and bring to a simmer over medium heat. Cook at a low simmer, stirring gently, until the potatoes are just tender, about 5 minutes.
- Transfer the potato mixture to the prepared baking dish and remove the bay leaf. Place the dish in the oven and bake until the potatoes are tender and golden brown, about 1 hour.
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