Kartoffelauflauf Rezepte cremig und einfach von Emilia
On chilly nights I reach for kartoffelauflauf rezepte and I smile. Thin potato slices rest in a soft cream bath. Melted cheese curls on top. The scent feels warm and a little toasty. We set the dish in the center and it turns quiet. Forks pause then scrape for that golden edge. I call that the happy part.
I learned this move in a tiny rental kitchen. One pan. One bowl. No fuss. I slice steady. I stack close. I pour slow. The sauce clings. The potatoes listen. Kartoffelgratin stays tender and the top turns crisp. It works for a late lunch and it works for a weeknight plan. It even plays nice with a green salad. Simple food makes room for good talk.
We keep the base classic. Cream. Milk. Onion. Garlic. Salt. A hint of nutmeg. For the search crowd I name it clear. Kartoffelgratin and Kartoffelgratin Rezepte Einfach. It fits the tag Einfaches Mittagessen. If you love a heartier pan try Kartoffelgratin Mit Hackfleisch. That idea sits with Gericht Mit Hackfleisch too. For the holiday table I whisper Einfaches Weihnachtsessen. From my stove at Emilia Rezepte I share what I cook and what I trust.
Zutaten für : 6 servings
Zutaten
- 1 kg waxy potatoes peeled and sliced thin
- 300 ml cream
- 200 ml milk
- 200 g grated cheese Gouda or Emmental
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp butter for the dish
- Salt to taste
- Black pepper to taste
- Pinch of nutmeg optional
Anleitung
- Heat oven to 180 C. Grease a baking dish with butter.
- Mix cream and milk in a small pot with onion garlic salt pepper and nutmeg. Warm until steamy.
- Layer potatoes in the dish in tight rows. Pour a little warm sauce over the first layer and add a small handful of cheese.
- Repeat the layers until all potatoes are in. Finish with sauce and the rest of the cheese.
- Bake for 50 to 60 minutes until the top turns deep gold and a knife slides in with no push.
- Let the gratin rest for 10 minutes. Cut and serve.