60 g Gruyère cheese
120 g Parmesan
250 g Spanish onions
1 tbsp cooking oil
450 ml cream
1 clove garlic
0.5 tsp ground nutmeg
1 pinch pepper (ground)
2.5 kg potatoes (largely firm)
0.5 tsp sea salt
10 sprig thyme
Preheat the oven to 190 °C top/bottom heat.
Peel and finely dice the onions and garlic. Peel the potatoes, then finely slice them with a mandoline. Wash the thyme, shake dry, then finely chop.
Finely grate both types of cheese.
Ingredients
250 g Spanish onions, 1 clove garlic, 2,5 kg potatoes (largely firm), 60 g Gruyère cheese, 120 g Parmesan, 10 sprig thyme
Mix the two types of cheese with the thyme and remaining ingredients in a large bowl.
Ingredients
450 ml cream, 0,5 tsp sea salt, 0,5 tsp ground nutmeg, 1 pinch pepper (ground)
Heat the oil in a frying pan and swirl it around. Sauté the onions and garlic for 2 to 3 minutes.
Add the sliced potatoes and onions to the cream and cheese mixture and mix well.
Ingredients
1 tbsp cooking oil
Transfer the finished mixture to an oven dish, press down firmly, then bake for about 55 minutes.
Allow the gratin to cool slightly, then cut into portions, plate up and serve.
1033
30.73 G
52.36 G
106.88 G
