Potato gratin
Potato gratin is a comforting side dish made with thinly sliced potatoes, garlic, and a creamy mixture of chicken gravy and sour cream. Baked until golden brown, it complements a variety of meals with its rich flavors and creamy texture.
Cook time 105 min
Prep time 15 min
Ingredients:
5 potatoes2 garlic cloves
1 tsp all-purpose white wheat flour
1 cup chicken gravy
1 cup light sour cream
Potato gratin is a classic, comforting dish that pairs creamy textures with rich flavors. This recipe calls for simple ingredients like potatoes, garlic, chicken gravy, and light sour cream to create a delightful side dish that's perfect for any meal.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes.
- Slice the potatoes thinly (about 1/8 inch thickness) for even cooking. Use a mandoline if you have one; if not, a sharp knife will work.
- Peel and mince the garlic cloves finely.
- In a medium bowl, combine the minced garlic, all-purpose flour, chicken gravy, and light sour cream. Mix well until smooth and well-combined.
- In a greased baking dish, start by arranging a layer of potato slices on the bottom.
- Spoon a portion of the creamy mixture over the layer of potatoes.
- Repeat the layers, alternating between potatoes and the creamy mixture, until all ingredients are used up. Finish with a layer of the creamy mixture on top.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
- Bake in the preheated oven for about 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Allow the potato gratin to cool for about 10 minutes before serving. This helps the dish to set and makes it easier to slice.
Potato gratin is a versatile and satisfying dish that can elevate any meal. By following these tips and using quality ingredients, you'll achieve a perfectly creamy and flavorful gratin that will impress your family and friends.
Potato gratin FAQ:
Bake the potato gratin for a total of about 60-65 minutes. First, cover it with aluminum foil and bake for 45 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown 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 brown and bubbling.
Yes, you can store leftover potato gratin in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best results, or you can microwave individual servings.
For chicken gravy, you can use vegetable broth or mushroom gravy for a vegetarian option. As a substitute for light sour cream, consider using Greek yogurt or a dairy-free sour cream alternative.
A medium-sized baking dish (approximately 9x13 inches) is suitable for this potato gratin recipe, but you can adjust depending on how thick you layer the potatoes.
Tips:
- Choose starchy potatoes like Russets for a creamier texture.
- Slice the potatoes uniformly for even cooking.
- Rub the baking dish with garlic to enhance the flavor.
- Pre-cook the potatoes slightly to reduce baking time.
- Use a mandoline for easier and more consistent slicing of the potatoes.
- Season each layer of potatoes with salt and pepper for well-rounded flavor.
- For a golden top, consider sprinkling a bit of grated cheese over the top before baking.
Nutrition per serving
8 ServingsCalories 150kcal
Protein 3.87g
Carbohydrates 27g
Fiber 2.69g
Sugar 1.17g
Fat 3.83g
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