80
1. Grate the cheese in the midi bowl with the 2mm grater disc. Set aside.
2. Peel, wash and dry the potatoes.
3. Replace the grater disc with the 2mm slicing disc. Slice the potatoes.
4. Preheat your oven to 180 °C (gas mark 4).
5. Peel and halve the garlic cloves. Rub the inside of a gratin dish with them. Butter
the dish. Arrange a layer of sliced potato on the bottom, add some grated cheese,
salt and pepper and a little cream. Repeat these steps until all the ingredients
have been used up, ending with the cheese.
6. Stir the ground nutmeg into the milk and pour over the potatoes.
7. Bake in the oven. The potatoes are cooked when they are easy to pierce with a
knife.
8. Serve immediately.
Potato gratin
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
20 min 20 min 25 min 35 min
BAKING
1hr 1hr 1hr10 min 1¼ hr
Potatoes
600g 1kg 1.5kg 2kg
Gruyère cheese
80g 150g 180g 200g
Thick crème fraîche
50g 80g 120g 160g
Butter
20g 30g 45g 60g
Milk
200ml 500ml 750ml 1l
Garlic clove
1111
Pinch ground nutmeg
1111
Salt & pepper
E2
R2
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