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French Potato Gratin with Garlic
(0)
110 min
Under an hour
Knuspr-Küche
Dieses klassische französische Kartoffelgratin besticht durch seine cremige Textur und das feine Aroma von Knoblauch und Muskatnuss. Durch das Beschweren der Kartoffeln während des Backens entsteht eine besonders gleichmäßige Schichtung, die im Ofen perfekt goldbraun gratiniert wird. Ein idealer Begleiter zu Fleischgerichten oder als herzhaftes Hauptgericht.
Ingredients
Preparation method
Peel the potatoes and slice them as thinly as possible. Prepare two oven-safe pans or dishes – one larger (approx. 25 cm diameter) and one slightly smaller (approx. 20 cm diameter) that fits inside the larger one.
Preheat the oven to 170 °C. Melt the butter in a small saucepan over low heat (approx. 2–3 minutes) and transfer it to a large bowl. Peel the garlic, press it into the butter, and mix with nutmeg, salt, and pepper. Add the potato slices and mix everything well.
Layer the seasoned potatoes into the larger pan and pour the cream over them. Cover the surface with baking paper and place the smaller pan on top to weigh down the potatoes. Tip: The top pan can be filled with dried peas to increase the weight.
Chef's tip
For a particularly intense aroma, you can prepare the potatoes the day before and press them in the refrigerator overnight. This makes the layers more compact and easier to cut.
35 min
Under an hour
