It can be an independent dish or a side dish for meat or poultry. This quick potato gratin will especially delight those who like vegetables, and it is just impossible to break away from it. Crumbly, with stretching strings of cheese, delicate cream and a slight taste of nutmeg meal sounds very tasty and really is!
Ingredients
- Potatoes — 500 g.
- Fat cream (30-35% fat content) — 100 ml.
- Hard cheese — 100 g.
- Butter — 20 g.
- Nutmeg — 2 g.
- Ground black pepper — to taste
- Salt — to taste
How to cook quick potato gratin
- Collect the necessary ingredients for the dish. It is better to cut cold butter into small pieces in advance. I strongly advise using nutmeg for potato gratin, giving it a unique flavor.
- Grate the cheese on grater. You can use any cheese, the only requirement it should melt well.
- Wash the potatoes, peel and cut into thin circles about 2 mm thick.
- Grease a baking dish with butter. I left small pieces of butter on the bottom so that the potatoes would not stick to the bottom when baking.
- Put a part of the potato slices into the roasting dish, overlapping, like a tile, in one layer. Season the potatoes with salt, pepper and nutmeg. For convenience I advise you to mix all the spices in one bowl.
- Add cream over the potatoes (2-3 tbs.)
- Sprinkle with grated cheese on top.
- Put the next layer of potatoes on top, also sprinkle with spices, add fat cream and sprinkle with cheese. Repeat the layers until all the potatoes, cream and cheese are finished. Spread the pieces of butter on top.
- Bake the potato gratin in a preheated 180 °C (356 °F) oven for about 50 minutes. Cover the baking dish with foil if the top layer is browned but gratin itself is not ready yet. Serve the finished potato gratin hot, cut into portions.
Enjoy your meal!
