💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, mix the cream, garlic, nutmeg, salt and black pepper.
Bowl
3
Grease a baking dish with the butter.
Baking pan
4
Layer the potatoes in the dish, pouring a little of the cream mixture over each layer, and finish by pouring over the rest of the cream.
💡Thin, even slices cook in the cream at the same rate: slices that are too thick stay hard when the top is already golden.
5
Sprinkle the cheese on top.
6
Bake the gratin covered with foil 45 minutes, then remove the foil.
OvenBaking panAluminum foil
7
Bake another 20 minutes, until the gratin turns golden.
⚙ BakingOvenBaking pan
💡Covering at the start of baking cooks the potatoes in the steam from the cream; uncovered at the end, the cheese browns.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
624calories
15 gprotein
47 gcarbs
41 gfat
● protein 10%● carbs 31%● fat 60%
Per serving (374 g), of 4 servings
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
