Potato gratin with cheese and cream – a detailed recipe cooking. 
Photo of the dish:Anna Williams Time: 50 min. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. potato with a yellowish-brown peel, peel peel and cut into slices 1 cm thick.
- 1/2 tbsp. grated Gruyere cheese (approx. 60 gr.)
- 1/2 tbsp. fat cream
- 1.5 tbsp. l (75 gr.) Butter, cut into slices, and more to lubricate the mold
- Half a clove of garlic
- Coarse salt and freshly ground pepper
- 1 1/4 Art. lightly salted chicken stock
- 1/4 tsp freshly grated nutmeg
- 4 bay leaves
Recipes with similar ingredients: potatoes, cheese, garlic, cream, nutmeg, bay leaf, gruyere cheese
Recipe preparation:
- Place the wire rack in the upper third of the oven and preheat to 220 ° C. Abundantly grease a large frying pan with butter. with a removable handle, then grate with garlic. Put the pan on cooker and heat to moderate heat. Put to the bottom pan half the potatoes, sprinkle 3/4 tsp. salt, and pepper over taste, then lay out the remaining potatoes. Sprinkle 3/4 tsp. salt, and pepper to taste. Pour potato with broth and milk, then add nutmeg and bay leaves; stew potatoes when low temperature for 3 minutes
- Put slices of butter on top of the potatoes and sprinkle with cheese. Bake potato gratin in the oven until golden brown, about 25 minutes Remove the potatoes from the oven and leave for 5 min., then remove the bay leaves.
