Potato gratin (2)
Potato gratin (2)
Potato gratin (2)
5
1
Stefano Moraschini
Peel the potatoes and cut them into rings with a thickness of 4 mm.
Boil the milk, make it cool and add the beaten eggs, pepper, salt and nutmeg.
Spread the potatoes in a radial pattern in a terracotta vessel soffregato with garlic and butter.
Sprinkle each layer with Gruyere cheese and butter flakes.
Pour in the milk, sprinkle with cheese and butter and switch in the oven for an hour.
Calories calculation
Calories amount per person:
534
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)
