Potato gratin

1 kg waxy potatoes

Butter for greasing

1 tbsp butter

1 onion

2 cloves of garlic

250 ml milk

250 ml full cream

2 tsp salt

Some pepper

1 pinch of nutmeg

Grease the porcelain dish. Peel the potatoes and cut into about 3 mm thick slices. Layer the slices of potato in the porcelain dish.

Chop the onion and garlic. Melt the butter in a pan, add the onion and garlic and sweat over a medium heat until translucent. Pour in the milk and cream, bring to the boil and season with salt, pepper and nutmeg. Pour the mixture over the potatoes.

Bake the potatoes on a wire shelf in the middle shelf position with hot air humid at 180 °C for 50 minutes.

Hot air humid 180 °C for 50 Mins