Ingredients
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Potatoes: 500 g (1.1 lbs or about 2 medium potatoes)
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Carrots: 150 g (5.3 oz or about 1 medium carrot)
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Garlic: 2 cloves
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Olive oil: 1 tablespoon (15 ml)
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Butter: 30 g (2 tablespoons or 1 oz)
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Spinach: 60 g (2 oz or about 2 cups fresh)
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Heavy cream: 250 ml (1 cup or 8.5 fl oz)
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Nutmeg: to taste
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Salt: to taste
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Thyme sprigs: optional
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Mozzarella: 150 g (5.3 oz or about 1.5 cups shredded)
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Parmesan: 30 g (1 oz or about 1/3 cup grated)
Cooking Instructions
️Bake 175C (350 f) for 20-25 minutes 👌
Chef's Note
☝️Mandoline slicer: I highly recommend using a mandoline to slice the potatoes in this recipe. Not only will it get the job done quicker but it also ensures a consistent thickness that allows the potatoes to cook evenly in the given time.
🤌When the gratin is ready, let it cool down a bit and stabilize. And this is.. ready to be served!
Enjoy!
