Preparation
- Peel the potatoes and cut them into slices about 3 mm thick; do not wash them after slicing, as the starch will thicken the sauce later.
- Bring the milk, cream, garlic, salt, pepper and nutmeg to the boil in a large pan, add the potato slices and simmer over low heat for about 10 minutes. Stir often and very gently so nothing catches and the slices do not fall apart.
- Preheat the oven to 200 °C (conventional) and grease a baking dish of about 25 x 20 cm with butter.
- Tip the potatoes and their creamy liquid into the dish so they are well covered with liquid, and sprinkle with the grated cheese.
- Bake the gratin on the middle shelf for 15 to 20 minutes, until the top is golden brown and the sauce bubbles at the edges; serve hot.
Drink with it
White wine · excellent match
Burgundy Chardonnay (Mâcon, Bourgogne blanc) or Weißburgunder (Pinot Blanc)
The round, creamy body takes up the cream and cheese crust, and the acidity stops the gratin from feeling heavy.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Crémant brut
Bubbles and acidity cut through the fat, and the yeasty notes suit the browned cheese crust.
Sparkling wine, Champagne, and Prosecco: what's the difference?Red wine · good match
Pinot Noir or Gamay, light and served cool
Hardly any tannin to clash with the cream, but bright red fruit as a fresh counterpoint; even better if lamb or beef is on the plate alongside.
Pale lager · good match
Helles, cool
Carbonation loosens the rich cream, and the soft malt suits the potato and the browned crust.
Pils or Helles: What's the Difference?