Potato gratin
Potato gratin is a creamy, comforting dish made with layered potatoes, garlic, and heavy cream, baked until golden. This recipe is easy and perfect for gatherings or family dinners.
Cook time 105 min
Prep time 15 min
Ingredients:
5 potatoessalt & pepper to taste
2 garlic cloves
1/3 cup heavy whipping cream
Potato gratin is a classic and comforting dish that’s perfect for any occasion. With a rich and creamy texture, enhanced by the subtle flavor of garlic, it's sure to be a hit with family and friends. This recipe will guide you through the steps to create a delicious potato gratin using just a few simple ingredients.
Instructions:
Preheat your oven to 350°F (175°C).
- Wash and peel the potatoes.
- Slice the potatoes thinly, about 1/8-inch thick. Using a mandoline can make this task easier and more consistent.
- Peel the garlic cloves.
- Mince the garlic finely.
- Grease a baking dish with a little bit of butter or non-stick cooking spray to prevent sticking.
- Arrange a layer of potato slices on the bottom of the baking dish.
- Season lightly with salt and pepper to taste.
- Sprinkle a portion of the minced garlic over the layer.
- Repeat the layering process: another layer of potato slices, followed by salt, pepper, and garlic. Continue until all the potato slices and garlic are used up. Aim to end with a layer of potatoes on the top.
- Pour the heavy whipping cream evenly over the layered potatoes. The cream should evenly cover the potatoes and garlic, soaking down to the bottom layers.
- Cover the baking dish with aluminum foil.
- Place the dish in the preheated oven and bake for about 45 minutes.
- After 45 minutes, remove the foil and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
- Once baked, remove the potato gratin from the oven.
- Allow it to rest for about 5-10 minutes before serving. This will help the gratin set and make it easier to slice and serve.
Congratulations, you've made a delightful potato gratin! Perfect as a side dish or a main course, this creamy and flavorful dish is sure to become a staple at your dinner table. Enjoy your homemade potato gratin with a sprinkle of fresh herbs for an added touch of freshness.
Potato gratin FAQ:
Yukon Gold or Russet potatoes are ideal for potato gratin due to their starchy texture, which helps create a creamy and rich dish. Avoid waxy potatoes as they won’t yield the same result.
The potato gratin is done when the top is golden brown and the potatoes are tender. You can test doneness by inserting a fork; it should slide in easily without resistance.
Yes, you can prepare the potato gratin ahead of time and store it in the refrigerator. Just assemble it without baking, cover tightly, and it will last for about 24 hours. Bake it just before serving.
If you need a lighter option, you can use half-and-half or a mix of milk and butter (for a creamy texture). However, keep in mind that it may not be as rich in flavor as heavy whipping cream.
A 9x13-inch baking dish is recommended for this recipe. This size allows enough space for layering the potatoes and ensures even baking.
Tips:
- Choose the right potatoes.: Russet or Yukon Gold potatoes are ideal for gratin because they have a higher starch content, which helps achieve a creamy texture.
- Slice potatoes evenly.: Use a mandoline slicer to ensure your potato slices are thin and uniform, which allows them to cook evenly.
- Season layers properly.: Ensure you season each layer of potatoes with salt and pepper to infuse the entire dish with flavor.
- Let it rest before serving.: Allow the gratin to sit for about 10 minutes before serving. This helps the dish set and makes it easier to slice.
Nutrition per serving
8 ServingsCalories 130kcal
Protein 2.88g
Carbohydrates 22g
Fiber 2.65g
Sugar 1.31g
Fat 3.54g
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