Kartoffelgratin ruck-zuck (quick potato gratin)
Units
Temperature
Servings
Ingredients
Gratin
- 800 g waxy potatoes, peeled, sliced 3 mm thick rounded
- 400 ml cream rounded
- 2 garlic cloves, crushed rounded
- to taste fine salt rounded
- to taste freshly grated nutmeg rounded
- 100 g grated hard cheese rounded
Method
Method
- Combine the sliced potatoes, cream, garlic, salt and nutmeg in a wide, ovenproof pan. Bring to a gentle simmer over medium heat.
- Simmer 15 minutes, stirring occasionally and gently, until a knife slides through the potato slices with no resistance and the cream has thickened slightly.
- Heat the grill to high. Scatter the cheese evenly over the top of the potatoes.
- Grill 3 to 5 minutes, until the top is deeply golden and bubbling. Watch closely; grills vary and it can catch quickly.
- Rest 5 minutes before serving, which lets the sauce settle slightly.
Notes
- Slice the potatoes thin and even, about 3 mm. This is what allows the stovetop pre-cook to work in 15 minutes; thicker slices need much longer and defeat the point of the shortcut.
- Stir gently, not vigorously, while the potatoes simmer. Rough stirring breaks the slices up into a mash rather than keeping them as distinct layers.
- Use an ovenproof pan throughout, so the dish goes straight from stovetop to grill without transferring, which saves both time and washing up.
- It is best eaten freshly grilled; the cheese topping loses its crispness on standing, though the dish still reheats reasonably in a moderate oven.
Ingredient substitutions
- Waxy potatoes hold their shape best through the simmer; floury potatoes tend to break down more.
- Cream can be a mix of cream and milk for a lighter result.
- Grated hard cheese can be any good melting cheese; a stronger, more mature one gives more flavour for the same short cooking time.