Savor the Ultimate Creamy, Cheesy, German Delicacy: Kartoffelgratin

The word "Gratin" comes from French cuisine and refers to the technique of topping a dish with a browned crust, typically made of breadcrumbs, grated cheese, egg and/or butter. Kartoffelgratin, or potato gratin as it's known in English, is a beloved dish across many parts of Germany and other French-influenced areas. It's a comforting and satisfying dish with the soft, creamy potatoes contrasting beautifully with the crispy, melted cheese on top.

Ingredients:

1 kilogram of potatoes
400 milliliters of heavy cream
2 cloves of garlic, minced
100 grams of grated Gruyère cheese
Salt and pepper to taste
Nutmeg to taste

Preparation:

Prepare the Base: Start by preheating your oven to 180°C and lightly greasing a baking dish. Peel and thinly slice your potatoes and arrange them in the dish, seasoning between layers with some salt, pepper, and nutmeg. Spread the minced garlic evenly over the potatoes, and then pour the heavy cream over the top. Finally, sprinkle the grated Gruyère cheese evenly across the top of the potatoes and cream.
Bake: Cover the baking dish with foil and bake in the preheated oven for about 45 minutes. Then remove the foil and continue baking for another 15 to 20 minutes or until the potatoes are tender and the top is golden brown.
Serve and Garnish: Allow the Kartoffelgratin to cool slightly before serving to allow the cream to thicken. If desired, garnish with a sprinkle of fresh chopped herbs such as parsley or chives for a touch of color and freshness.

Tip:

If you don't have Gruyère, you can use any other similar Swiss-style melting cheese. For a richer flavor, consider replacing half of the heavy cream with the same amount of crème fraîche. And if you want a nice, crunchy top crust, you can also sprinkle some breadcrumbs over the cheese before putting the Kartoffelgratin into the oven.