Kartoflen Auf Lauf
Indulge in the comforting flavors of *Kartoflen Auf Lauf*, a classic potato casserole that combines layers of tender, thinly sliced waxy potatoes, sautéed onions, and garlic in a rich, creamy mixture infused with freshly grated nutmeg. Topped with golden, bubbling Gruyère cheese, this oven-baked delight is a symphony of textures and flavors, perfect as a main dish or a hearty side. The recipe is simple yet elegant, with minimal prep time and baked to perfection in just over an hour. Serve warm with a sprinkle of fresh parsley for a pop of color and freshness, and pair it with a crisp salad or roasted meat for an unforgettable meal. This creamy potato gratin is a must-try for fans of comfort food and European-inspired dishes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 grams Potatoes (waxy, like Yukon Gold)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 250 milliliters Heavy cream
- 100 milliliters Milk
- 0.25 teaspoons Nutmeg (freshly grated)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 1 teaspoons Butter (for greasing the baking dish)
- 150 grams Gruyère cheese (grated)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish with butter and set aside.
Peel the potatoes and slice them thinly (about 3 mm thick). You can use a mandoline slicer for even slices.
Heat a large skillet over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
In a mixing bowl, combine the heavy cream, milk, nutmeg, salt, and black pepper. Stir well to mix the seasoning evenly.
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping. Sprinkle half of the sautéed onion and garlic mixture over the potatoes.
Pour half of the cream mixture over the layer, ensuring it covers as evenly as possible.
Repeat with the remaining potatoes, onions, and cream mixture to form the second layer.
Sprinkle the grated Gruyère cheese evenly over the top layer of the potatoes.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbling, and the potatoes are tender when pierced with a fork.
Allow the casserole to rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm as a main dish with a green salad or as a side to roasted meats or fish.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 16.3 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1503 mg | 116% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3907 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
