CentMenu / Dinner · Lunch
Potato gratin with green beans
Thin potato slices bake in a modest cream sauce, with green beans on the side.
Ingredients
4 servings · US + metric
- 3.09 lb (1.4 kg) potatoes
- 1.69 cups (400 ml) milk
- 0.42 cup (100 ml) cooking cream
- 3.53 oz (100 g) grated emmental
- 1.32 lb (600 g) frozen green beans
- 0.35 oz (10 g) butter
- ½ tsp (1 g) ground nutmeg
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Heat the oven to 375 °F (190 °C); grease a baking dish with 0.35 oz (10 g) butter, peel and very thinly slice 3.09 lb (1.4 kg) potatoes, then layer in the dish.
Mix 1.69 cups (400 ml) milk, 0.42 cup (100 ml) cooking cream, ½ tsp (1 g) ground nutmeg, ½ tsp (3 g) salt and ½ tsp (1 g) black pepper and pour over the potatoes; grate 3.53 oz (100 g) grated emmental on top.
Cover the dish and bake for 40 minutes, then uncover and bake for 20 minutes, until the potatoes are tender and the top is golden.
Meanwhile, boil 1.32 lb (600 g) frozen green beans in water over medium heat for 10–12 minutes, until fully tender; drain and serve beside the gratin.