Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Potato Gratin. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Potato Gratin Recipe. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer.
You can cook Potato Gratin using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Potato Gratin
It’s 500 kg of potatoes.
You need 200 ml of creme fraiche.
It’s 200 ml of milk.
Take 1 of garlic clove.
Make ready of Butter.
Make ready of Nutmeg.
Make ready of Salt.
Prepare of Pepper.
You need of Parmesan.
Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.Potato gratin is one of those dishes that is so simple to make, but the results are fantastic.
Potato Gratin instructions
Pre-heat oven to 180 degrees celsius..
Peel and slice potatoes into 1/2 mm slices (best use a slicer)..
Peel garlic and cut in half..
Take a large and flat oven dish or a clean baking tray and first rub garlic on it, then butter. If you like garlic, slice it and lay it out in the dish..
Tile potatoes on the dish like you would panels on a roof. It should only be one layer. Salt the potatoes..
Mix creme fraiche and milk. Add salt, nutmeg and pepper. Don't be stingy. Pout mixture into the potatoes. The potatoes shouldn't drown in the mixture..
Add parmesan on top..
Cook for 25-30 min in the middle of the oven..
Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner.Staff Picks Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make.Smear butter all over inside of dish.
A perfect gratin is thick, rich, and creamy with soft but intact potatoes and a decadent cheesy flavor.This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." Spread potato mixture into the prepared baking dish.Gratin Dauphinois In this classic form the gratin tastes plenty cheesy on account of the reduced milk, but not gooey.For extra goo, sprinkle some shredded Beaufort or Gruyère between potato.Lay the slices on a clean tea towel and pat dry.
