Gratin dauphinois

Note: Serving sizes may vary. I cook with what I have, for those who need food at the time.

A gratin that is mainly composed of potatoes and cream.

 As you can see, I wanted to make a heart on top with Italian herbs, but the cream over-bubbled, and ruined it >.<

Recipe~ (5-6 servings)

Ingredients:

- Potatoes (sorry, I don't know how much)

- 80 cl cooking cream

- Nutmeg

- Salt, sugar to taste

- Grated cheese

Procedure:

1. Wash and peel your potatoes. Fill a pan halfway with water and set it to boil. Cook the potatoes in the pan. It's ok if the water doesn't cover the potatoes. Cover the pan with a lid to steam the protruding pieces of potatoes. Don't cook them all the way. If you can stick a knife in, it's too cooked for this dish.

2. Slice the potatoes and set them like roof tiles in one layer in an oven dish.

3. In a bowl, whisk together the cream, some nutmeg, and the salt and sugar. Pour the mix over the potatoes.

4. Cover with grated cheese, and spread herbs on top. This will allow the herbs to be fragrant without having the taste to be overwhelming. 

5. Stick in the oven at around 180°-200°C. After about 30 mins, it should be ready. Your cheese should be toasted and golden. Enjoy~