Cream au gratin potatoes

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When you pre-cook the potatoes, you get better control of the taste.

Prep 10 min
Cook 30 min
Total 40 min
Servings 4 servings

Ingredients

Instructions

  1. Cut potatoes and fennel into slices, here I use a mandolin.

  2. Boil milk and cream in a saucepan.

  3. Add the potato and fennel and simmer for 20 min.

  4. Set the oven to 225 °C.

  5. Stir a few times and season with salt, the potatoes are done when they still have a slight bite.

  6. Grate the cheese.

  7. Pour the potatoes and cream into an ovenproof dish and sprinkle with cheese.

  8. Put the dish in the oven and leave it for approx. 10 minutes or until the cheese has a nice colour.

Notes

Tips: Slice the potatoes into even thin slices with a mandolin for perfect cooking time and even gratinating. Butter the dish well so the bottom does not stick.

Storage: Keeps in the fridge for 3 days and tastes good reheated in the oven at 160°C.

Variations: Add thin slices of onion between the potato layers, or grated gruyère for a richer gratin.

Nutrition per serving

Calories
449 kcal
Carbohydrates
33 g
Protein
14 g
Fat
30 g
Saturated fat
18 g
Polyunsaturated fat
1 g
Monounsaturated fat
8 g
Cholesterol
94 mg
Sodium
245 mg
Potassium
916 mg
Fiber
4 g
Sugar
6 g

Nutrition values are estimates.

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