Potato gratin warms body and soul

When it gets cold outside, our need for warming food increases. One of my family's absolute favorite meals is potato gratin with salad. A dish that - for once - makes all family members equally happy.

For our gratin, you need good quality potatoes - everyone has their own preferences here, then garlic, whipping cream, milk, nutmeg, butter and Parmesan. We always eat a leaf salad with it, depending on the season.

You need a little time for the preparation and also for baking in the oven. I reckon it takes around one and a half hours to serve.

First of all, you need a casserole dish - it will be larger or smaller depending on how many people are eating. We have four or five hungry mouths to feed, so it's a dish that fills the oven.

And this is how it works

🥔 Brush the baking dish with butter and then rub in the crushed garlic cloves. I use 2-3 cloves for this.

🥔Then comes the most laborious part, namely cutting the raw potatoes. I lay them out lengthwise in front of me and cut them into fairly thin, oblong slices. As soon as I think I have cut a reasonable number of potatoes, depending on the size of the dish and your own, I start layering them lengthwise in the baking dish. I usually end up with five lanes. I place the slices quite close together.

🥔Once the casserole dish is filled with the potato slices, I prepare the mixture in which the raw potato slices are to be cooked. I put a cup of whipping cream, a little milk, grated marshmallow, nutmeg, salt and pepper in a bowl.

🥔After mixing, I pour the entire mixture over the layered potato slices. If they are not well covered with liquid, add a little more milk.

🥔 Finally, I grate a layer of Parmesan over it.

🥔 Now place the gratin in the oven and bake on top and bottom heat at approx. 160 degrees until the Parmesan has turned golden brown.

🥔 In the meantime, I prepare the salad.

The gratin tastes best if you leave it to cool for a few minutes.

Bon Appetit!