Ingredients

	2.5 lb / 1.25 k Russet Potatoes any starchy potato will work
	3 Garlic Cloves
	1 Tbsp Unsalted Butter
	400g / 1 3/4 cup Milk
	400g / 1 3/4 cup Cream
	Salt
	Black Pepper
	A pinch Nutmeg Grating a fresh piece makes a huge difference
	200g or about 2 cups Gruyère Cheese or Gouda, and ps I don't measure

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Potatoes au Gratin (Kartoffelgratin)

Name: Potatoes au Gratin (Kartoffelgratin)
Cuisine: German
Ingredients: Russet Potatoes: 2.5 lb / 1.25 k; Garlic Cloves: 3; Unsalted Butter: 1 Tbsp; Milk: 400g / 1 3/4 cup; Cream: 400g / 1 3/4 cup; Salt; Black Pepper; Nutmeg: A pinch; Gruyère Cheese: 200g or about 2 cups

Although the picture did not turn out (like many of posts which I will redo), I had to write this potato gratin recipe down for myself and family. It is the absolute best way to prepare and bake a potato gratin. PS the French pommes de terre dauphinoise does not include cheese, but the German version does.

Features:

Cuisine:

German

Ingredients

2.5 lb / 1.25 k Russet Potatoes
any starchy potato will work
3 Garlic Cloves
1 Tbsp Unsalted Butter
400g / 1 3/4 cup Milk
400g / 1 3/4 cup Cream
Salt
Black Pepper
A pinch Nutmeg
Grating a fresh piece makes a huge difference
200g or about 2 cups Gruyère Cheese
or Gouda, and ps I don't measure

Directions

Steps

1 Done	Prepare the Potatoes Peel and thinly slice the potatoes. I recommend using a mandolin for even cuts.
2 Done	Peel and mince the garlic. Add the butter and garlic to a pot and cook 2 minutes. Add the milk, cream, salt, pepper, and nutmeg on medium heat. I use fresh nutmeg and grate it. Add the sliced potatoes to the pot and let simmer for 10-15 minutes.
3 Done	Bake the Potato Gratin Butter a large baking dish. Pour everyting into the dish and bake for 45 minutes.
4 Done	Add the Chesse Grate the cheese. Remove the potatoes from the oven, cover the potatoes with cheese and bake for another 15-20 minutes. You could also move the rack up to a higher position to allow the cheese to become browned.
5 Done	Optional Herbs I have used fresh Thyme and Herbes de Provence, which pair nicely. Add these to the cream mixture at the beginning.