Ingredients
1 kg waxy potatoes
peeled, cut into 3 mm thick slices
1 tbsp butter
1 onion
finely chopped
2 cloves of garlic
finely chopped
250 ml milk
250 ml full cream
2 tsp salt
Some pepper
¼ tsp ground nutmeg
Preparation
Layer the potato slices in the greased gratin dish. Melt the butter in a saucepan. Add the onion and garlic and sweat over a medium heat until translucent. Pour in the milk and cream, bring to the boil, season with salt, pepper and nutmeg, transfer to a measuring jug and blend to a fine purée. Pour the mixture over the potatoes. Put the gratin dish on a wire shelf in the cold cooking space and bake at 180 °C for about 50 minutes using the hot air humid mode.
Hot air humid 180 °C for 50 Mins
Additional information
Created on
04/08/2025
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