royal potatoes
Servings: 6
ingredients:
- 1200 gr waxy potatoes
- 350 ml milk 1,5%
- 350 ml cream 32%
- 1 clove of garlic
- about 10 gr butter
- 100 gr Gruyère grated - optional
- 1/2 tsp salt
- about 1/4 tsp pepper freshly ground
- about 1/4 tsp nutmeg freshly grated
equipment:
- 6 casserole bowls 250 ml
how to:
- Preheat the oven (180 degrees C w/ fan).
- Peel the potatoes & cut them in slices of about 2-3 mm.
- Mix milk & cream, add salt & pepper and nutmeg from a nutmeg grater.
- Put the potatoes & the milk-mix in a pot & bring it to a boil.
- Afterwards let it simmer for about 10 min.
- Grease the casserole bowls w/ butter.
- Cut in half the clove of garlic & rub the garlic in the buttered casserole bowls.
- Optional: Grate the Gruyère.
- Fill the casserole bowls evenly w/ the hot potato-milk-mix.
- Optional: Add the grated Gruyere to the bowls (mix in & on top).
- Let it bake in the oven for about 30 min.
Notes
Cook Time: It's the boiling of the potatoes as well as the baking in the oven. If you like it more brown & crispy just add another 5 min to the oven session.
Gruyère: Estimate about 15-20 gr per casserole bowl.
Pepper: Feel free to add more pepper or reduce pepper.
Nutmeg: Feel free to add more nutmeg or reduce nutmeg. I prefer just a hot of nutmeg.
You may stop the preparation after having filled the casserole bowls w/ the hot potato-milk-mix for some hours or even overnight. Just put the filled bowls in the preheated oven about 30 min before serving.
You can also store the ready-to-serve casserole bowls in the fridge & reheat them in the microwave.
Leftovers may be stored in the fridge for up to 3-4 days. (Don't dream of any leftovers...)