Creamy potato gratin
With MEGGLE Creme Dual
Ingredients
| 800 g | Mainly waxy potatoes |
| 2 | Garlic cloves |
| 600 ml | MEGGLE Creme Dual |
| 8 stalks | Thyme |
| 150 g | Cheese (e.g. Emmental) |
| 30 g | Butter |
| 1 TSP | Salt |
| 1 TSP | Pepper |
| 1/2 TSP | Nutmeg (grated) |
You will also need
- Casserole dish
Preparation
Step 1
- Heat the Creme Dual in a saucepan on medium setting.
- Peel the cloves of garlic, chop them finely and add them to the Creme Dual.
- Simmer for about 3 minutes and season with salt, pepper and a pinch of nutmeg.
- Wash and dry the thyme, pluck the leaves from the stalk and add them to the saucepan.
Step 2
- Peel the potatoes and cut or slice them into very thin slices.
- Preheat the oven to 180°C.
- Grease the baking dish.
- Layer the potato slices upright, close together in the dish. Tip: You can layer slices of different sizes next to each other.
- Top potato slices evenly with cream mixture.
- Sprinkle the gratin with small flakes of butter.
- Sprinkle an even amount of grated cheese over the top.
- Bake potato gratin on middle rack until golden brown and crisp, about 50 minutes.
Step 3
- Serve the potato gratin with thyme.
Download as PDF