Au gratin potatoes

Au gratin potatoes! An easy and delicious recipe to enjoy your potatoes!

Ingredient

• 1 kg potatoes with yellow flesh
• 2 cl. garlic, whole
• 1 kg nutmeg, grated
• 1 onion, finely chopped
• 300 ml milk, whole
• 300 ml sour cream, 36% fat
• 100 gr. pork pancetta, smoked
• 1 tbsp. olive oil
• 150 gr. emmental cheese, grated on the thick part of the grater
• 150 gr. gruyere cheese, grated on the thick part of the grater
• salt
• pepper
• 2 kg thyme, for serving (optional)

Execution

1. Peel the potatoes and cut them into thick slices.
2. Take a saucepan and pour in the cold milk and sour cream, the garlic, chopped onion, nutmeg, pepper and salt well.
3. Turn on the stove and add the potatoes directly.
4. Leave the potatoes.
5. Boil over medium to high heat for 15-20 minutes.
6. Once they are ready, remove the pot from the heat and leave it on edge until we need the potatoes.
7. In a pan, pour the olive oil and lightly sauté the smoked pancetta.
8. Next, we take a fireproof dish and at its base we create a layer with half the boiled potatoes.
9. On top, spread the sauteed pancetta and then create another layer with the remaining potatoes.
10. With the help of a ladle, add to our pan enough of the mixture in which we boiled the potatoes.
11. Caution! We do not put it all, unless we see that he “gets it” (this depends on the size of the utensil in which we will prepare our food).
12. What we want is for our food to be covered about halfway.
13. Finally, sprinkle on top with the grated cheese and bake in a preheated oven for 30-40 minutes at 180-190oC or until our food gets a nice color.
14. Once our food is ready, remove it from the oven, leave it to cool for a while, cut into pieces and serve after previously garnishing (if desired) with a little fresh thyme.