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.
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