How to make potato gratin in a baking dish in a very delicious and very practical recipe that can be served alongside many meat and chicken dishes.. one of the finest vegetarian recipes in French cuisine

Ingredients:

5 or 6 potatoes 250 ml cooking cream Mozzarella cheese - about half a cup Grated Parmesan cheese – about half a cup - optional; you can use only mozzarella

1 clove garlic

1 whole head of garlic 1 tablespoon salt, butter

Black pepper Garlic powder

A pinch of nutmeg

Preparation:

We start by peeling the potatoes and cutting them into thin slices or rounds.

Grease an oven-safe baking dish with butter, then rub the peeled garlic clove all over the buttered dish, on the bottom and sides.
Arrange a layer of thinly sliced potatoes, then sprinkle with black pepper, nutmeg, and garlic powder, pour in a little of the cooking cream, and scatter over some cheese.
If using Parmesan cheese, it is best not to add too much salt because the cheese is salty.
Repeat with several layers: add a second layer of potato slices, then sprinkle with a little cheese and drizzle with a little cream.
Continue until all the ingredients are used up. Then cut the top off the whole head of garlic, keep it intact without peeling, and place it in the center of the dish.
Place the dish in the oven at 200°C for 40 minutes.
Serve the potato gratin immediately while hot.

This recipe for the best potato gratin in a baking dish comes to you from Shou Tabkhin El Youm kitchen

To prepare grilled saj kebbeh the Shou Tabkhin El Youm way, click this link: How to Make Grilled Saj Kebbeh

To prepare vegetarian kebbeh, click this link: How to Make Kebbeh with Zucchini Pulp

To prepare delicious baked potato kebbeh with chickpea and walnut filling, click this link: How to Make Potato Kebbeh in a Baking Dish

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How to Make Potato Gratin in a Baking Dish

Prep checklist

Cooking notes