The potato gratin, however....that was definitely good enough to deserve it`s own post. There were 10 of us, so you may want to adjust the amounts accordingly. I don`t have much else to say about it, except that it was great! I have added pictures of the lamb at the end as well.
What you need:
1 kg potatoes, peeled and thinly sliced
A mixture of Gruyère and Emmantaler cheeses, grated, about 250g (or more if you would like it extra cheesy)
Sprinz cheese for topping
500 ml milk
200 ml cream (vollrahm)
salt and pepper to taste
1 small diced onion
2 leeks, thinly sliced
Pinch of ground or freshly grated Nutmeg (muskatnuss)
Add in the cream and 4 eggs
Mix quickly so that your eggs do not scramble. Add in the rest of the cheese. Mix well.
Pour into a buttered dish and sprinkle the Sprinz on top. Put into the oven at 160 C for about 40 minutes. Turn up to 220 C until the top becomes a nice crispy golden brown.
Making the lamb
The finished dish
Once again, this is some of the fantastic food you can enjoy at Restaurant Gleis 1 in Thalwil.