Gratin dauphinois

Instructions

1. Peel, wash and thinly slice the potatoes. Place the slices in cold water for a few minutes, then drain and pat dry.
2. Bring the cream to the boil in a pan. Meanwhile, cut the garlic clove in half and rub it into the gratin dish. Then grease with a third of the butter.
3. Preheat the oven to 200°C top/bottom heat.
4. Send a third of the potato slices into the dish and season heartily with salt, pepper and nutmeg. Grate half of the cheese on top.
5. Add a second layer on top, season in the same way and sprinkle with the remaining cheese.
6. Place a third layer in the dish with the remaining potatoes, making sure that the slices form a particularly nice finish. Season with salt and pepper.
7. Whisk the slightly cooled cream with the egg and pour over the dish.
8. Spread the remaining butter in flakes on top.
9. Bake the gratin on the bottom shelf for ~1 hour until golden brown.
10. Ideal as a side dish with lamb or beef. With vegetables or salad as a main course.