Potato Gratin
René K. Hofer is the chef of the Lindenhofkeller restaurant in Zurich, which dates from the 14th century and features two toques in the Gault&Millau guide. The restaurant offers a classic cuisine and has a dazzling wine cellar. We are bringing the René K. Hofer’s recipe for potato gratin, a traditional French dish.
Ingredients:
500 g of peeled raw potatoes (Bintje or Agria)
3 g of fresh chopped garlic
40 g of chopped onion
30 g of butter
1,25 dl of milk
1,25 dl of whole cream
Milled white pepper
Nutmeg
Salt, powdered vegetables
40 g of grated Grana Padano cheese
50 g of sour cream
Preparation:
1. Peel the potatoes and cut them into thin slices (2-3 mm). Heat the butter and stir in the chopped onions and garlic. Add milk and whole cream, bring to a boil and season.
2. Place the potatoes in a gratin dish, add the milk-cream mixture, cover with aluminum foil (or lid), and bake at 160 °C for 30 minutes.
3. Mix the Grana Padano cheese with sour cream. Remove the lid or aluminum from the gratin and cover with the cream-cheese mixture. Gratinate at 220°C until the topping is brown.
Advice:
It is possible to reduce the heat and let the gratin cook in the oven between 80 and 100°C. However, it is best to cover it so that it remains juicy and does not dry.
