Potato Gratin Recipe
Learn how to make the best potato gratin with this easy, creamy, and cheesy recipe! Perfect for any occasion, this classic dish features tender potatoes layered with rich, flavorful cheese and a golden, crispy top. Try it today!
Equipment
- 1 Square Baking Tray or baking dish
- 1 oven
- 1 saucepan
Ingredients
- 1800 g potato sliced
- 600 g onion
- 10 sprig rosemary chopped
- 600 ml cooking cream
- 300 ml milk
- 300 g parmesan cheese powder
- 150 g cheddar cheese grated
- 6 cloves garlic chopped
- 1 pinch nutmeg
- salt,black pepper
Instructions
- Thinly slice the potatoes using a mandoline slicer to ensure all slices are even.
- Add rosemary to the cream and gently heat it. Once heated, strain out the rosemary.
- Sauté onions and garlic, then add milk and cream. Bring to a boil for 5-10 minutes.
- Season with salt and pepper to taste, then remove from heat and allow to cool. Once cooled, strain and mix with the potatoes.
- Arrange the potatoes in the baking dish, layering them with Parmesan and Cheddar cheese.
- Cover the dish with aluminum foil and bake at 180°C (350°F) for 1 hour and 20 minutes. (or until the potatoes are tender, time can vary depending on thickly the potatoes are sliced).For the last 10-15 minutes, remove the foil to allow the top to brown and crisp up. Enjoy!
Notes
- Use the Right Potatoes: Choose waxy potatoes like Yukon Gold or Russet for the perfect texture. They hold their shape well and become tender without falling apart during baking.
- Thinly Slice the Potatoes: The key to a smooth, creamy gratin is slicing the potatoes thinly and evenly. Use a mandoline slicer for precision and consistency.
- Infuse the Cream: For extra flavor, infuse your cream with garlic, thyme, or rosemary before pouring it over the potatoes. Simmer the cream with your chosen herbs and spices, then strain them out before using.
- Layer the Gratin: Don’t just throw everything in a dish—layer the potatoes with cream and cheese. This ensures each bite is perfectly balanced, with creamy potatoes and melty cheese in every layer.
- Cheese Combo: Mix cheeses for the best flavor. Gruyère, Parmesan, and Cheddar are all excellent choices. Gruyère adds nuttiness, Parmesan brings saltiness, and Cheddar adds creaminess.
- Don’t Skip the Crispy Top: The best part of any gratin is the crispy, golden-brown top. Broil it for a few minutes at the end to get that perfect crunch, but keep an eye on it so it doesn’t burn!
- Rest Before Serving: Let the gratin rest for 10-15 minutes after it comes out of the oven. This helps the layers set and makes serving much easier.