Potato gratin
Thin slices slowly baked in cream, garlic and nutmeg — the fine side for roasts and fillet.
- Time
- 1 h 10 min
- Effort:
- easy
- Season
- all year
- vegetarian
- classic
- Sunday
Ingredients for 4 portions
1 kgpotatoes · waxy
250 mlcream
150 mlmilk
2 clove(s)garlic
100 gEmmental (grated)
20 gbutter
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Ready-made instead of homemade
This is what goes on the shopping list when you switch the side to “ready-made” in the week — ready in 30 min.
2 pack(s)potato gratin (chilled)
Nutrition and ingredients then refer to the bought product.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 556 kcal |
|---|---|
| Protein | 14.7 g |
| Fat | 32.8 g |
| Carbohydrates | 48.4 g |
| of which sugar | 5.9 g |
| Fibre | 4.1 g |
| Salt | 0.2 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel the potatoes and slice 2 mm thin — do not rinse.
- 2
Bring the cream and milk to the boil with crushed garlic, salt, pepper and nutmeg, steep the potatoes in it for 5 minutes.
- 3
Fill into a buttered dish, cheese on top, bake at 170 °C for 55 minutes.