PATATO GRATIN
Potato Gratin or Gratin Dauphinois is a classic French dish made with thinly sliced potatoes that are baked in a creamy sauce until they become tender and golden brown on top.
This potatoes gratin is the ultimate french classic with layers of thinly sliced potatoes, cream, butter, garlic and cheese.
Here's a traditional recipe for Gratin Dauphinois:
Prepare the Potatoes: Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. You can use a mandoline slicer for even slices, but be cautious with your fingers.
Prepare the Cream Mixture: In a saucepan, heat the heavy cream over medium heat. Add the minced garlic, nutmeg, salt, and pepper. Let it come to a simmer, and then remove it from the heat.
Layer the Gratin: Generously butter a baking dish (traditionally a round, shallow dish, but a rectangular one works too). Start by layering one-third of the sliced potatoes in the bottom of the dish. Pour a portion of the cream mixture over the potatoes, making sure they're coated. Repeat this process, layering potatoes and pouring cream, until you've used all the potatoes and the cream mixture
Bake: Place the baking dish in the preheated oven. Bake for approximately 60-75 minutes, or until the top is golden brown, and the potatoes are tender when pierced with a fork.
Optional Cheese Topping: If you'd like to add a cheesy crust, sprinkle the grated Gruyère or Emmental cheese over the top of the gratin during the last 10-15 minutes of baking. This will create a delicious cheesy, golden crust.
Rest and Serve: Once the Gratin Dauphinois is done, let it rest for a few minutes before serving. This allows the cream to thicken slightly, making it easier to serve.
Serve: Gratin Dauphinois is a fantastic side dish to serve with roasted meats or as a stand-alone, vegetarian option enjoy it’s creamy, rich and comforting flavors!
Servings: for 6 people
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Difficulty: very low
Ingredients:
- 1.2 kg potatoes
- 1 clove of garlic
- 50 cl of full liquid cream
- One cup, grated Gruyere, or Emmental cheese
- 25 g butter for the mold
- 1/4 teaspoon freshly grated nutmeg
- salt and black pepper to taste
- rosemary leaves
- ground pepper
- Batter for grease in the baking dish
Preparations:
Preheat the Oven: Preheat your oven to 350°F (175°C),Prepare the Potatoes: Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. You can use a mandoline slicer for even slices, but be cautious with your fingers.
Prepare the Cream Mixture: In a saucepan, heat the heavy cream over medium heat. Add the minced garlic, nutmeg, salt, and pepper. Let it come to a simmer, and then remove it from the heat.
Layer the Gratin: Generously butter a baking dish (traditionally a round, shallow dish, but a rectangular one works too). Start by layering one-third of the sliced potatoes in the bottom of the dish. Pour a portion of the cream mixture over the potatoes, making sure they're coated. Repeat this process, layering potatoes and pouring cream, until you've used all the potatoes and the cream mixture
Bake: Place the baking dish in the preheated oven. Bake for approximately 60-75 minutes, or until the top is golden brown, and the potatoes are tender when pierced with a fork.
Optional Cheese Topping: If you'd like to add a cheesy crust, sprinkle the grated Gruyère or Emmental cheese over the top of the gratin during the last 10-15 minutes of baking. This will create a delicious cheesy, golden crust.
Rest and Serve: Once the Gratin Dauphinois is done, let it rest for a few minutes before serving. This allows the cream to thicken slightly, making it easier to serve.
Serve: Gratin Dauphinois is a fantastic side dish to serve with roasted meats or as a stand-alone, vegetarian option enjoy it’s creamy, rich and comforting flavors!
Remember that this dish is simple but elegant, and the key is to slice the potatoes uniformly to ensure even cooking. Gratin Dauphinois is a classic French comfort food that is perfect for special occasions or whenever you're in the mood for a hearty, indulgent side dish.
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