All in potato gratin. They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. All in potato gratin Had to use up some left vedge 🙂 Ady Ras Al Khaimah. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg.
Potato gratin is one of those dishes that is so simple to make, but the results are fantastic. A perfect gratin is thick, rich, and creamy with soft but intact potatoes and a decadent cheesy flavor. Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. You can cook All in potato gratin using 9 ingredients and 4 steps. Here is how you cook it.
Add the nutmeg, a big pinch of salt and some pepper. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. This potato gratin recipe is one Mary Berry's favourite ways of serving potatoes. These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make.
A topping of shredded Gruyère cheese adds to the decadence. Stir in potatoes; season with salt and pepper, to taste. Spread potato mixture into the prepared baking dish. Sprinkle potatoes with remaining garlic, salt, and pepper. Pour cream all over the potatoes.