Potato gratin with green salad
Thin potato slices in cream and garlic, slowly baked — as a main course with a salad.
- Time
- 1 h 15 min
- Effort:
- easy
- Season
- all year
- vegetarian
- classic
- budget
- Sunday
Ingredients for 4 portions
1.2 kgpotatoes · waxy
300 mlcream
200 mlmilk
2 clove(s)garlic
150 gEmmental (grated)
20 gbutter
1lettuce
2 tbspvinegar
3 tbsprapeseed oil
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)
- Sulphites
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.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 773 kcal |
|---|---|
| Protein | 20.9 g |
| Fat | 48.5 g |
| Carbohydrates | 59.5 g |
| of which sugar | 8.5 g |
| Fibre | 5.9 g |
| Salt | 0.4 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 on a mandoline — do not rinse, the starch binds.
- 2
Bring the cream, milk, crushed garlic, salt, pepper and nutmeg to the boil, let the potatoes steep in it for 5 minutes.
- 3
Fill into a buttered dish, cheese on top, bake at 170 °C for 55 minutes.
- 4
Wash the lettuce, whisk a dressing from vinegar, oil, salt and pepper, serve with the gratin.