Potato Gratin. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg.
In a large saucepan, melt butter over low heat.
Stir in flour, salt and pepper until smooth.
Smear butter all over inside of dish.
You can have Potato Gratin using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Potato Gratin
- Prepare 500 kg of potatoes.
- You need 200 ml of creme fraiche.
- It's 200 ml of milk.
- Prepare 1 of garlic clove.
- It's of Butter.
- It's of Nutmeg.
- Prepare of Salt.
- Prepare of Pepper.
- Prepare of Parmesan.
This Potato Gratin is the perfect simple side dish for any type of meal, whether its weeknight dinners or holiday meals. Thin slices of Yukon gold potato are baked in cream, milk, two cheeses, garlic, and thyme, until bubbling and golden brown. Potato gratin is one of those dishes that is so simple to make, but the results are fantastic. A perfect gratin is thick, rich, and creamy with soft but intact potatoes and decadent cheesy flavor.
Potato Gratin instructions
- Pre-heat oven to 180 degrees celsius..
- Peel and slice potatoes into 1/2 mm slices (best use a slicer)..
- Peel garlic and cut in half..
- Take a large and flat oven dish or a clean baking tray and first rub garlic on it, then butter. If you like garlic, slice it and lay it out in the dish..
- Tile potatoes on the dish like you would panels on a roof. It should only be one layer. Salt the potatoes..
- Mix creme fraiche and milk. Add salt, nutmeg and pepper. Don't be stingy. Pout mixture into the potatoes. The potatoes shouldn't drown in the mixture..
- Add parmesan on top..
- Cook for 25-30 min in the middle of the oven..
This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." One of the greatest comfort foods we know: a classic gratin dauphinois, or scalloped potatoes. Potatoes Au Gratin Recipes Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
