POTATO GRATIN

Here comes a winter classic from my kitchen. I make it quite often in winter as it warms the soul and is also a great side dish for any kind of meat. Also delicious re-heated on Day 2. In addition also very helpful when you have a lot of guests and you can make it advance, for 6-8 people.

Now I found the perfect formula for my potato gratin based on Parmesan Grana Padano and Comté cheese. Be also very generous with salt&pepper. I used a lot of grated nutmeg, as I love nutmeg these days.


https://www.wineberserkers.com/content/?p=5616

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ENJOY
Martin

This is always a crowd pleaser, I have substituted chicken stock for the cream and still comes out very good. Always salt, pepper, and nutmeg.

Looks wonderful. That’s a standard in our house as well, especially on Christmas. I add a very generous helping of finely sliced and sauteed onions/shallots to each layer as well.