Potato gratin: Elevating a humble staple to gourmet heights
We are used to having potatoes as a staple side with meat. They are often served boiled, mashed into a smooth purée, or baked. However, if you're looking for a slight change from what's usually on the plate, 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 it'll be so enjoyable that everyone will be delighted. It's delicious evidence that a few skillfully combined ingredients can turn into an exceptional dish.
An idea for a dinner side
The original recipe originates from southeastern France, specifically the historical region of Dauphiné, where potatoes began appearing in the 16th century. Spanish conquistadors brought them from South America. Although they did not become popular in Spain, they found a 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 significant impression on the guests, quickly becoming one of the most valued dishes in France.
Recipe for potato gratin
Ordinary potatoes transform into a real treat after baking with cream, cheese, and spices. It's slightly crispy on the outside and soft on the inside.
To make the gratin, choosing potato types A or B is best. They have a high starch content, making them soft and tender during baking.
Preparing gratin is not complicated, and the final result will impress your loved ones. It creates more of a sensation in my home than the beloved French fries. I also add a bit of cheese to the casserole to enhance the flavour.
Ingredients:
- 1 kg of potatoes,
- 500 mL of 30% heavy cream,
- 100 g of Gruyère cheese,
- 2 cloves of garlic,
- 50 g of butter,
- salt, pepper, 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 180°C 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 meat and fish. Enjoy!
