A rich and creamy potato recipe with just a tinge of nutmeg that will have anyone digging for more. It goes wonderfully well with steaks, Sunday roast or even stews.
We enjoyed it with pan fried sirloins and green salad last Sunday. Kids and oldies alike.
Kartoffel Gratin ala Emily
Serves 6
1.2 kg potatoes, preferably medium to large sized
45 g butter
3 tbsp. flour
300 ml hot milk
400 ml cream
60 g grated Parmesan cheese
150 grated Gruyere /Emmental/ Cheddar cheese
1/2 tsp. grated nutmeg
white pepper and salt to taste
1. In a small sauce pan, heat butter until melted. Stir in flour , keep stirring under medium low heat .
2. Pour milk, bring to a gentle simmer. Add in cream. Once mixture boils, add in the grated Parmesan cheese and nutmeg. Season generously with pepper and salt. Take sauce pan out from the heat . Set aside.
3. Peel potatoes and slice thinly.
4.Arrange a layer of sliced potatoes in a well buttered baking dish.
5. Pour half of cream mixture over the potatoes. Spread evenly. Top with half of the grated cheese.
5. Repeat...Cover baking Dish with aluminium foil.
6. Bake covered , in a preheat oven ( 180° C) for about an hour. Then remove aluminium foil, increase temperature to 200 °c and bake for 20 more minutes until sides are bubbling with thickened cream and the top is crusty deep brown in color.
Allow to cool for few minutes before passing judgement. Enjoy!
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