Potato Gratin with Parmesan

Remove the peel from the potatoes, cut them into 12 cm thin slices, put them into boiling salted water, boil for 1 minute, drain, cool and drain.

Grease an oval or round ovenproof dish (25 cm ø) with 20 g of butter. Layer the potato slices like a roof tile. 3.

Stir crème fraîche with whipped cream, egg yolk and 40 g Parmesan, season with salt, pepper and nutmeg and spread evenly over the potatoes. Sprinkle 20 g Parmesan on top. Put 30 g of butter in flakes on top.

Bake the gratin in the hot oven at 180 °C (gas 2-3, convection oven not recommended) on the 2nd rack from the bottom for 45 minutes. Serve the potato gratin with crispy duck breast or a fresh green leaf salad (vegetarian version).

Tip: You can spice up this gratin with simple ingredients.

Put 1 raw slice of zucchini between each potato slice.

Or squeeze a tiny bit of garlic into the whipped cream and egg mixture.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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