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Panizzi Folgóre San Gimignano Rosso doc

Potatoes gratin

Peel the potatoes and cut them into thin slices. Heat the milk without boiling it; when it is hot, turn off the heat, sprinkle with plenty of nutmeg,

add the cream and mix well. Then add the eggs, salt and pepper, and mix everything.
Rub the inside of a baking dish with the peeled garlic cloves, then arrange a first layer of potatoes, cover with the mixture, sprinkle with Gruyere and continue until all the ingredients are used up, putting some butter into small pieces on the last layer.
Bake in a preheated oven at 180 ° and cook for 40 ', then cover the pan with aluminium foil and cook for another 40'. Finally remove the aluminium and gratin for 10 more minutes.

(for 4/6 people): 1 kg of potatoes, 300 ml of milk, 150 ml of cooking cream, 2 eggs, 200 g of gruyere, 2 cloves of garlic, nutmeg, salt, pepper, butter.