Fine Potato Gratin in Slices

Name: Fine Potato Gratin in Slices
Prep time: 60 min
Cook time: 100 min
Total time: 160 min
Yield: 6 Portionen
Ingredients: 1.5 kg Potatoes, waxy; 200 ml Cream; 200 ml Milk; 1 bunch Dill; 1 Prise(n) Salt; 1 Prise(n) Pepper

Casserole

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Cook Time

2 h 40 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This potato gratin in slices is a real eye-catcher and tastes simply delicious! I especially like to make it for festive occasions because it is easy to prepare and looks great. The potato slices are cooked in a creamy cream-milk mixture and then pressed, creating a great consistency. The dill provides a fresh note. An absolute favorite recipe that is always well received by my guests! Be sure to try it out.

Ingredients (6 ingredients)

1.5 kg Potatoes, waxy
200 ml Cream
200 ml Milk
1 bunch Dill
1 Prise(n) Salt
1 Prise(n) Pepper

Preparation (8 steps)

Prepare potatoes

Peel 1.5 kg potatoes and slice into approx. 1 mm thin slices using a vegetable slicer. Set the slices aside.

Prepare cream-milk mixture

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 200 ml cream, 200 ml milk, 1 pinch of salt, 1 pinch of pepper and 1 bunch of finely chopped dill (or 2 tbsp frozen dill) into the mixing bowl and heat for 5 min./90°C/speed 2.

300

Mix potato slices

Thermomix® Setting

10 sec/Linkslauf/Speed 1 Reverse

Add the prepared potato slices to the mixing bowl and carefully fold into the cream-milk mixture using the spatula. Mix for 10 sec./reverse/speed 1 so that all slices are covered.

Prepare loaf pan

Line a loaf pan (approx. 25 cm long) with baking paper so that the ends protrude over the edge.

Layer potato slices

Layer the potato slices individually or in small groups into the loaf pan. Distribute small flakes of butter (approx. 20g total, not in ingredient list) after every 3-4 layers. Fold the overhanging ends of the baking paper over the potato slices.

Bake gratin

Place the loaf pan in the preheated oven (180°C convection) and bake on the middle rack for approx. 1.5 hours.

Press gratin

After baking time, remove the pan from the oven. Place a second loaf pan on top of the gratin and weigh it down with approx. 1-3 kg of weight. Let cool for 3 hours and then place in the refrigerator with the weight for 24 hours.

Fry gratin

Carefully remove the gratin from the pan and remove the baking paper. Cut off and set aside the edges that were not pressed so nicely. Cut the gratin into even pieces and fry in a pan with a little oil until golden brown.