Potato gratin

45 min

10 min



28 oz potatoes

3.5 oz grated emmentaler

1 cup cream

2 tsbp butter

1 tsp nutmeg

1 garlic clove

1 sprig thyme



Potato gratin



A potato gratin is an absolute classic side dish with a well-known creamy consistency. But the real deal is the gratinated top and only with the Otto Grill you'll get the perfect golden result.





  1. Warm and combine cream, butter, thyme, garlic and nutmeg in a pot and season with salt and pepper. Do not boil.  Set aside.

  2. Peel and wash potatoes, cut into thin slices and spread evenly in a baking dish. Remove the thyme and garlic from the cream and pour over the potatoes. It shouldn’t overflood the potatoes so you might need to hold some back.



  1. Bake the dish in the oven at 350°F/180°C for 35 minutes.

  2. Remove the potatoes from the grill and spread the grated cheese over the top.

  3. Turn The Otto Grill on low flame and bake the gratin in The Otto Grill until the cheese becomes a beautiful golden-brown crust.


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