Vegetable gratin

Potatoes1 kgCream (fatty)200 millilitersMilk250 millilitersGarlic2 teethNutmegPepperButter (to lubricate the form)Parmesan100 grams
  • Flow temperature:Hot dish
  • Processing Type:Baking

Peel potatoes, cut into thin slices (2–3 mm). Smear the form with butter and lay out the potatoes in layers (slices should come over each other). Mix the cream and milk, salt and pepper, add a little grated nutmeg and crushed garlic. Stir and pour this mixture of potatoes. Cover the form with foil and bake for about an hour at 190 degrees. Remove the foil, sprinkle with grated cheese and put potatoes under a hot grill for 5 minutes. Slightly cool the gratine, cut into portions and serve with meat, poultry or fish.

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