Creamy Potato Gratin

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel and finely mince the garlic cloves.
   ▶ ≈1:02
2. 2
   Melt clarified butter in a pot and add the minced garlic, gently heating it until fragrant but not browned.
   ▶ ≈1:27
3. 3
   Pour in the milk and cream mixture and bring to a gentle boil.
   ▶ ≈2:05
4. 4
   Season the cream mixture generously with freshly grated nutmeg, salt, and pepper. Taste and adjust—since potatoes absorb flavour, the sauce should be slightly over-seasoned at this point.
   ▶ ≈2:22
5. 5
   Slice the peeled potatoes directly into the warm cream mixture, stirring occasionally. Let everything simmer for 3–4 minutes so the potatoes begin releasing their starch, which naturally thickens the sauce.
   ▶ ≈4:11
6. 6
   Pour the potato and cream mixture into a buttered baking dish.
   ▶ ≈5:20
7. 7
   Generously cover the top with grated cheese.
   ▶ ≈6:26
8. 8
   Bake in a preheated 180 °C oven for 40–45 minutes until the cheese is golden brown. If the cheese begins to darken too much, loosely cover with foil.
   ▶ ≈6:52
9. 9
   Let the gratin rest for a few minutes after removing from the oven—this allows the potato starch to set properly, creating a firm yet creamy consistency. Serve hot.
   ▶ ≈7:07