Gratinated Potatoes (Erdäpfelgratin)

Peel the potatoes, rinse briefly, but do not leave in the water (the starch would be leached out, so there would no longer be a creamy binding). Mix milk and cream in a pot and cut the potatoes in even, not too thin slices directly into it. Season well with salt, pepper and nutmeg. Cook until tender, stirring repeatedly so that nothing sticks. Cool quickly (place in cold water if necessary). Rub an ovenproof dish or baking tray (makes more crust) with garlic, butter and sprinkle in a little whole caraway seeds. Spread the slices of potatoes flat and bake in the hot oven at top heat (top rack) or grill snake (on bottom rack) for about 15-20 minutes.

Preparation Tip:

The potatoes can also be topped with zucchini, leek or mushrooms (steamed or blanched) and sprinkled with grated cheese before baking. For a potato-asparagus gratin, cooked asparagus is also mixed into the potatoes and then baked. USE: ideal as a side dish with lamb, barbecue and roast dishes.

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