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Potato gratin

  • Yield:
    g
  • Time active: 2h, 1h
  • Storage:Fridge: 3 days, Frezer: 30 days
  • Difficulty:easy
IngredientWeightProcedure
Butter
30.0g
1.1. Melt butter 1.2. Chop garlic and add to butter 1.3. Once garlic is slightly golden add cream 1.4. Season with salt, pepper and thyme
Pepper
2.5g
Garlic
10.0g
Salt
5.0g
Cream
375.0g
Thyme (fresh)
2.5g

Onion
100.0g
2.1. Fry unions in pan

Gruyère
250.0g
3.1. Peel potatoes and slice on mandolin 3.2. Grate cheese 3.3. Assemble in form 3.4. One layer potatoes, then unions, cream and cheese 3.5. Do not add cheese on top, save some cheese 3.6. Bake with foil on top in oven at 180 for 75 min 3.7. Remove tin, add cheese and bake until golden brown
Potatoes
1.250kg
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