Side Dishby Robin
Potato Gratin with Emmental
VegetarianGluten-free
Tender layers of waxy potatoes suspended in a velvety garlic- and nutmeg-infused cream sauce, finished beneath a crisp, bubbly crust of golden Emmental cheese.
Side Dishby Robin
Tender layers of waxy potatoes suspended in a velvety garlic- and nutmeg-infused cream sauce, finished beneath a crisp, bubbly crust of golden Emmental cheese.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
2 cloveGarlic
15gButterPreheat the oven to 160°C Umluft. Peel 2 clove garlic and halve 1 clove across the cut; mince the remaining clove finely and set it aside. Rub the cut side of the halved Garlic firmly across the entire interior base and sides of a 20x30 cm ceramic or glass baking dish to perfume the surface, then discard the clove. Smear 15g butter evenly over the bottom and sides of the dish.
Garlic
1kgPotatoes
250mlHeavy cream
250mlWhole milk
1½ tspSalt
½ tspBlack pepper
¼ tspGround nutmegPeel 1kg potatoes and slice them into uniform 2 mm rounds using a mandoline or sharp knife; do not rinse the slices after cutting. Combine 250ml heavy cream, 250ml whole milk, the minced Garlic, 1½ tsp salt, ½ tsp black pepper, and ¼ tsp ground nutmeg in a wide saucepan over medium heat and bring just to a gentle simmer for 2–3 minutes until steaming and fragrant.
PotatoesAdd the sliced Potatoes into the simmering cream mixture and cook gently over medium-low heat, stirring carefully from the bottom with a silicone spatula so the slices do not tear, for 6–8 minutes until the liquid turns visibly silky and lightly thickened with released potato starch.
Potatoes
150gEmmental cheeseTransfer the par-cooked Potatoes and warm cream liquid into the buttered baking dish, smoothing the top layer of potato slices with a spatula into an even, shingled surface. Coarsely grate 150g emmental cheese and scatter it evenly over the entire surface of the layered Potatoes right to the edges of the dish.
Emmental cheeseBake in the preheated oven at 160°C Umluft on the middle rack for 40–45 minutes until the Emmental cheese is deeply golden-brown and bubbling, and the tip of a paring knife glides through the centre layers with zero resistance.
Remove the baking dish from the oven and let it rest undisturbed on a cooling rack for 10–12 minutes so the starch-rich cream emulsion sets before slicing.