Potato gratin: Elevate your dinner with this creamy classic
We are accustomed to having potatoes as a mandatory side with meat. They are most often served boiled, mashed into a smooth purée, or baked. However, if you are looking for a slight change from the usual, try potato gratin.
Gratin is one of the most well-known casseroles, appreciated for its taste and simplicity of preparation. It's a dish that can be made even without much kitchen experience. The main ingredients are potatoes, cream, and spices. Add a bit of cheese, and everyone will enjoy it to the last bite. It's a delicious example of how a few skillfully combined ingredients can create an exceptional dish.
An idea for a dinner side
The original recipe comes from southeastern France, specifically the historic region of Dauphiné, where potatoes began appearing in the 16th century. Spanish conquistadors brought them from South America. Although they did not become a sensation in Spain, they found their place in French cuisine. Today, they are known and loved worldwide.
The first mentions of gratin date back to July 1788 and are associated with a dinner hosted by Duke Clermont-Tonnerre. The baked potato dish served at this meal made a huge impression on the guests and quickly became one of the most valued dishes in France.
Recipe for potato gratin
After baking with cream, cheese, and spices, ordinary potatoes become a real treat. They're slightly crispy on the outside and soft on the inside.
To make gratin, it is best to choose potato types A or B. These have a high starch content, which makes them soft and tender during baking.
Preparing gratin is not complicated, and the final result will impress your loved ones. In my home, it creates even more of a sensation than the beloved French fries. I also add a bit of cheese to the casserole to enhance the taste.
Ingredients:
- 2.2 lbs of potatoes,
- 2 cups of 30% heavy cream,
- 3.5 oz of Gruyere cheese,
- 2 cloves of garlic,
- 1.8 oz of butter,
- salt, pepper, and nutmeg to taste.
Preparation method:
- Peel and rinse the potatoes. Then, slice them thinly. It's easiest to do this with a mandoline slicer.
- Melt the butter in a pot, add minced garlic, and sauté briefly.
- Add cream, salt, pepper, and nutmeg, then bring to a boil.
- Grease a heatproof dish with butter.
- Layer the bottom of the dish with potatoes and cover with half of the sauce.
- Repeat the layers until all ingredients are used.
- Cover the dish with a lid or wrap tightly with foil.
- Place in an oven preheated to 350 degrees Fahrenheit and bake for about 50 minutes.
- Carefully remove the dish from the oven and remove the lid, being cautious of the steam.
- Sprinkle with grated cheese and bake for another 15 minutes.
The gratin is best enjoyed warm, right after it is removed from the oven. It can be served as a standalone dish or as a side to meats and fish. Enjoy!
