Potato Gratin

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!