Potato gratin
Potato gratin is a popular French dish prepared with potatoes, cheese and cream. Before baking, the potatoes should be peeled and cut into thin slices, which can be optionally pre-cooked before being placed in a heat-resistant dish. A characteristic feature of gratin is that on its top layer a crunchy shell is formed. Such a shell is obtained by sprinkling the potatoes with cheese.
Potato gratin is an ideal addition to dinner dishes. It works well when served with literally any type of meat and fish. Moreover, potatoes prepared in the form of gratin are extremely creamy thanks to their baking with cream and cheese. Be sure to try this potato gratin recipe.
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Ingredients for potato gratin.
- 700 g peeled potatoes
- 2 big cloves of garlic
- 50 g grated Gruyere cheese
- 50 g grated Parmezan cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 big spring of fresh thyme
- 1 tablespoon of butter
- 400 ml cream (30%)
- 3 tablespoon of Gruyere and Parmezan mix
How to make potato gratin.
Cut the peeled potatoes into about 3 millimetres thick slices, put them in a bowl, pour cold water, rinse, then drain on a colander.
Put the mashed garlic into a bowl, add the grated Gruyere and Parmesan, cream, thyme leaves, salt and pepper. Mix. Grease the baking dish with butter, place 1/3 of the potato slices and pour 1/2 of the liquid ingredients from the bowl on it. Then place another 1/3 of the potato slices and cover them with the remaining liquid ingredients. Put the remaining potato slices on top.
Preheat an oven to 180 degrees Celsius and place the gratin in it. Bake for an hour and 10 minutes. After that, carefully remove it from the oven, sprinkle it with 3 tablespoons of the cheese mixture and place it back in the oven for an additional 15 minutes. After baking, set the gratin aside for 5 minutes.
Good to know when making potato gratin.
I used an ovenproof baking dish measuring 18 by 24 cm.
For baking you can use Desiree or Yukon Gold potatoes.
You can replace fresh thyme with dried thyme, in which case use about 1/4 teaspoon of it.
I like combining all the ingredients that are poured over the potatoes . If you want to spread the cheese more thoroughly over the potatoes, do not combine it with the other ingredients in a bowl, just sprinkle it over the liquid cream which you pour over the potatoes.
Before taking the gratin out of the oven and sprinkling it with cheese, it is a good idea to check with a fork if the potatoes are soft enough. Depending on the type of potatoes used and the thickness of the slices, the gratin may take a little longer to bake.
Do you like dishes with potatoes? If so try our recipe for Potato wedges.
