History and recipe of the classic French gratin casserole

The history of gratin casserole is tied to the Dauphiné region in southeastern France. In the 16th century, potatoes were brought there by Spanish conquistadors from South America. Although this vegetable did not gain popularity on the Iberian Peninsula, it reached France via Italy and Switzerland.

In Dauphiné, potatoes quickly gained recognition as a valuable food product. As early as the 17th century, they began to be used in various ways. The first mention of gratin, however, appeared only in July 1788, when Charles-Henri, Duke of Clermont-Tonnerre, served this dish at a ceremonial dinner for officials from Gap. The potato casserole, served with roasted ortolans and small migratory birds, made a huge impression on the guests.

The basic ingredient of gratin is potatoes. The best ones are type A or B, meaning they have flesh that doesn’t fall apart during thermal processing. Additionally, the French casserole won’t do without thick, heavy cream, preferably crème fraîche. It has a velvety consistency, buttery aroma, and slightly tangy taste. It contains up to 45% milk fat, so it doesn’t curdle at high temperatures.

Although cheese isn’t added in the traditional version of gratin, many chefs recommend adding it to enrich the dish's flavor. Swiss gruyère is recommended, but cheddar or high-quality yellow cheese also works well. It will form a golden crust on the surface of the casserole.

Ingredients:

• 2.2 lbs of potatoes
• 1-2 cloves of garlic
• butter for greasing the dish
• salt and freshly ground pepper
• 1 cup of 30 or 36% heavy cream
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of granulated garlic
• 3 oz of yellow cheese
• fresh herbs for serving

Preparation:

1. Peel, wash, and slice the potatoes into 1/16 inch slices.
2. Peel and crush the garlic in a press, then mix thoroughly with slightly softened butter.
3. Grease a baking dish with the butter and garlic mixture.
4. Start layering the potatoes in the dish, seasoning lightly with salt and freshly ground pepper between layers.
5. Mix the cream with nutmeg and granulated garlic, then pour the mixture over the casserole.
6. Cover the dish. Bake the gratin at 375°F for 60 minutes.
7. After this time, sprinkle the casserole with grated yellow cheese and bake for another 15 minutes using the broil function without a cover.
8. Serve with chopped fresh herbs: parsley, dill, scallions, or rosemary.