Discover the delicious roots of potato gratin
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're looking for a small change from what's usually on the plate, try potato gratin.
Gratin is one of the most well-known casseroles, and it is appreciated for its taste and simplicity of preparation. It can be made even without much experience in the kitchen. The main ingredients are potatoes, cream, and spices. Add some cheese, and everyone will relish the dish enthusiastically. It's a delicious testament to how a few skilfully combined ingredients can become an exceptional dish.
An idea for a dinner side
The original recipe hails from southeastern France, from 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 a hit in Spain, they found their niche 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 and quickly became one of the most esteemed dishes in France.
Recipe for potato gratin
After baking with cream, cheese, and spices, ordinary potatoes turn into a real treat. It's slightly crispy on the outside and soft on the inside.
To make gratin, it's best to choose potato types A or B. Their high starch content makes them soft and tender inside 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 chips. I also add a bit of cheese to the casserole to enhance the taste.
Ingredients:
- 1 kg of potatoes,
- 450 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 degrees Celsius and bake for about 50 minutes.
- Carefully remove the dish from the oven and 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!
