Potato and onion gratin

Ingredients

• 800 gram waxy potatoes
• 1 onion
• 1 garlic clove
• butter for coating
• 300 ml cream
• 2 eggs
• 200 gram grated Emmentaler cheese
• pinch of nutmeg
• pepper and salt to taste

Kitchen equipment needed

• cutting board & chef’s knife
• medium-sized skillet
• potato peeler
• food processor or mandoline
• oven
• oven dish
• bowl
• whisk

Preparation — 15 minutes

PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

PEEL the onion and garlic clove, finely chop the garlic and divide the onion into half thin rings. HEAT a knob of butter in a skillet and sauté the onion and garlic for a few minutes. Meanwhile COAT an oven dish with butter.

PEEL the potatoes and divide them into thin slices. The easiest way is using a food processor or mandoline. COMBINE the potato slices with the onion and garlic and DIVIDE them evenly over the oven dish.

COMBINE the eggs and cream in a bowl and season with nutmeg, pepper and salt. DIVIDE the mixture over the oven dish and make sure the potatoes are covered as much as possible. FINISH with a layer of grated cheese.

Finishing the potato and onion gratin — 30 minutes

BAKE the gratin in the oven for about 30 minutes, or until the top is beautiful golden brown and you’ll have a crusty cheese crust on top.

SERVE with some meat or fish, warm veggies or salad. Enjoy!

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