Basic potato gratin
Time: 15 min. preparation time, 45 min. baking time
Nutrition: Calories ca 335 / Protein 4g / Carbohydr. 26g / Fat 20g
Ingredients (6 servings)
|500 ml||whipping cream|
|1 pinch||nutmeg (ground)|
|butter for greasing|
baking dish, oven, vegetable peeler, whisk, cutting board, knife, mandoline (optional)
Riesling, dry, 2012
Riesling, being an uncomplicated dry white wine, emphasizes the simplicity of the potato gratin. The grape variety Riesling is characterized by a concise acidity and a fruity bouquet.
Preheat oven to 170°C/340°F. Peel and cut the clove of garlic in half. Rub baking dish first with cut side of the garlic and then grease with butter.
baking dish, oven, cutting board, knife
1 clove garlic / butter for greasing
Peel potatoes if desired and cut into thin slices. Arrange the slices in overlapping layers in the baking dish.
vegetable peeler, mandoline
700 g potatoes
Generously season heavy cream with nutmeg, salt and pepper and pour over potatoes. Bake in preheated oven at 170°C/340°F on the bottom rack for approx. 40 – 45 min. until golden. Allow to cool for 5 min. before serving.
500 ml cream / 1 pinch nutmeg / salt / pepper