Chef's gratin
Chef's Gratin is a creamy potato dish featuring layers of thinly sliced potatoes, garlic, and cheddar cheese, baked until golden. This comforting side dish is perfect for family dinners or gatherings.
Cook time 80 min
Prep time 35 min
Ingredients:
1 cup light sour cream1/2 cup milk (1% fat)
2 garlic cloves
5 potatoes
1 cup cheddar cheese
Welcome to this delicious Chef's Gratin recipe! This dish combines creamy, cheesy flavors with tender potatoes for a comforting and satisfying meal. Perfect for a family dinner or a special gathering, this gratin will be a hit with both kids and adults alike. Let's get started on this mouthwatering journey.
Instructions:
Preheat your oven to 375°F (190°C).
Finely mince the garlic cloves.
- Peel the potatoes.
- Slice the potatoes thinly, about 1/8 inch (3mm) thick. You can use a mandoline slicer for uniform slices.
- In a mixing bowl, combine the light sour cream, milk, and minced garlic.
- Stir until well mixed.
- In a baking dish (about 9x13 inches or similar size), arrange an even layer of potato slices.
- Pour a portion of the sour cream mixture over the potato layer, spreading it evenly.
- Sprinkle a small amount of shredded cheddar cheese over the layer.
- Repeat the layering process (potato slices, sour cream mixture, and cheese) until all ingredients are used, ending with a layer of cheddar cheese on top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for about 45 minutes.
- Remove the aluminum foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Allow the gratin to cool for about 5 minutes before serving.
- Cut into portions and serve warm.
Congratulations, you’ve successfully made Chef’s Gratin! With its rich and creamy texture combined with cheesy goodness and perfectly cooked potatoes, this dish is sure to become a staple at your table. Serve it as a side dish or enjoy it on its own for a delightful meal. Bon appétit!
Chef's gratin FAQ:
Bake the gratin covered with aluminum foil for about 45 minutes at 375°F (190°C), then uncover and bake for an additional 15-20 minutes until the top is golden and the potatoes are tender.
The potatoes are done when they are tender and can be easily pierced with a fork. The top should also be golden and bubbly.
A 9x13 inch baking dish is recommended for this recipe to accommodate the layers of potatoes, sour cream mixture, and cheese.
Yes, you can substitute cheddar cheese with other varieties such as Gruyère or mozzarella, but the flavor and texture will change slightly.
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- For best results, choose starchy potatoes like Russets as they have a better texture for gratins.
- Make sure to slice the potatoes evenly to ensure they cook uniformly.
- Gently crush the garlic cloves before adding them to release more of their flavor.
- If you want a crispier top, sprinkle a bit more cheese over the top in the last 10 minutes of baking.
- Let the gratin sit for a few minutes after taking it out of the oven to allow it to set and make for easier serving.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 12g
Carbohydrates 33g
Fiber 3.53g
Sugar 2.54g
Fat 13g
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