Potato gratin with Emmentaler

Creamy potato gratin, flavored with garlic, butter, milk and Emmentaler cheese. By using milk instead of cream this is a skinny version!

Prep Time 10

Cook Time 1 15

Total Time 1 25

Course Side Dish

Cuisine European Cuisine

Servings persons

Calories 340 kcal

Equipment

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
aluminum foil
casserole pan 13 x 9 inch

Ingredients

▢ 1 tablespoon butter to grease the oven dish
▢ 1 clove garlic
▢ 2½ pounds potato slices pre-cooked
▢ 2 cups milk
▢ ¾ teaspoon salt to taste
▢ ⅛ teaspoon ground black pepper
▢ 8 oz. Emmental cheese grated

Topping

▢ 2 tablespoons butter room temperature

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 390 °F (200 °C).
Butter an oven dish with one tablespoon of butter.
Peel the garlic clove and cut it in half. Rub the baking dish with the sliced clove of garlic.
Divide ⅓ of the potato slices over the bottom.
Sprinkle with ⅓ of the cheese and season with salt and pepper.
Repeat this 2 more times (first a potato layer and then top with the cheese).
Carefully pour the milk into the oven dish.
Slice 2 tablespoons of butter into small cubes and place them on the top.
Put an aluminum foil over the baking dish and bake it in the oven for one hour.
Remove the foil from the dish and let it bake for another 15 minutes, so that the cheese becomes nicely golden brown.

NOTES

1. Salt - Use enough salt in this recipe. Because milk is used in this recipe, the salty taste is somewhat diminished and otherwise it quickly becomes bland.

2. Milk - This potato gratin is much slimmer than the classic variety because it uses whole milk instead of cream.

4. Potatoes - Choose floury potatoes such as Russet, Doré, King Edward, and Maris Piper for the best results. Preferably pre-cooked and sliced. If you don't have pre-cooked potatoes? Then peel and slice the potatoes. Bring a pan of water to a boil and add the potatoes. Cook them for ten minutes. Drain and cool so that you can handle them easily.

5. Alternatives -

Emmentaler - Instead of Emmentaler you can also use Gruyère, aged cheese, or Mozzarella (the latter has a lot less flavor).

Milk - Replace the milk with cream for a fuller flavor. Do you want to make this recipe slimmer? Use semi-skimmed milk (but it will taste less creamy).

6. Storage -

You can "pre-bake" the potato gratin for an hour and then keep it covered in the refrigerator for a day. You then have to bake the potato gratin at 390 °F (or 200 ° C) for just another 30 minutes.

Potato gratin will keep well covered in the refrigerator for 2 days.

You can also freeze the cooled potato gratin. It will then keep for 2 months in the freezer. Make sure to freeze the potato gratin in a freezer container or bag. Let it thaw in the refrigerator. But know that the structure of the potatoes will change slightly as a result of freezing.

7. Nutrition -This recipe is enough for six adults. The stated nutritional values are per person.

Nutrition

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