Potato gratin

1.2 kg potatoes (mainly waxy or floury)

3 onions

200 g Emmental cheese

40 g butter

500 ml milk

500 ml cream

1 tbsp salt

1/2 tbsp pepper

1 pinch of nutmeg

1 garlic clove

Crispy on the outside, creamy on the inside - that describes Julian Schmitt's potato gratin recipe perfectly. A recipe in which we can enjoy the delicious taste of the juicy, creamy dish layer by layer this weekend: whether as a main course or side dish. Here's how it works:

Set the Monolith to 200° C for indirect grilling.

Put the butter, milk, cream, garlic, salt, pepper and nutmeg in a pan and bring everything to the boil briefly while stirring.

Peel the potatoes and cut into evenly thin slices (approx. 3 - 4 mm) and place in an ovenproof dish. Onion slices can be added to taste.

Pour the sauce evenly over the potatoes and sprinkle with the Emmental cheese.

Place the dish on the grill and grill indirectly at 200° C for approx. 40 minutes with the lid closed.

Check from time to time to see if the temperature needs to be reduced slightly to prevent the cheese from burning.


Enjoy your meal!