I could give up all kinds of food while I am on a diet, but one thing I can never give up, not even for a month, is potatoes – sweet, holly potatoes!
Ingredients for 24 sm. (9,5 inch)round baking dish:
1 kg. potatoes, peeled and sliced 1 mm thick (very thin)
400 ml. heavy cream
1-2 tea spoons nutmeg
2 table spoons olive oil to grease the baking dish
Salt and Pepper
Prepare your baking dish – grease it with olive oil or spray with a non-stick baking spray.
Cut the potatoes very thin – the thinnest possible you can. I used my food processor (I love these moments when you realize you really need this little helper) The secret about this gratin is that the potatoes should be thinly sliced (as almost transparent) and slowly cooked in the cream.
Add the cream in a small bowl. Season with salt, pepper and nutmeg.
Arrange the potato slices in the baking dish, layer by layer as you pour a little of the cream after every layer.
The potatoes should be covered in half or 3/4 (not all the way).
Bake about 45-60 minutes (180 C/350 F) – depending on your oven.
Once in a while you may gently swirl & break up crust on sides & center to moisten all the top potatoes.
Serve with bacon, or meat/fish of your choice.