Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, potato gratin. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Potato Gratin is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Potato Gratin is something that I have loved my whole life.
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.
To begin with this recipe, we have to first prepare a few components. You can have potato gratin using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Potato Gratin:
- Prepare 500 kg potatoes
- Take 200 ml creme fraiche
- Prepare 200 ml milk
- Take 1 garlic clove
- Take Butter
- Prepare Nutmeg
- Prepare Salt
- Get Pepper
- Get Parmesan
Smear butter all over inside of dish. 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.
Instructions to make Potato Gratin:
- 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.
Gratin Dauphinois In this classic form the gratin tastes plenty cheesy on account of the reduced milk, but not gooey. For extra goo, sprinkle some shredded Beaufort or Gruyère between potato. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients. Spread potato mixture into the prepared baking dish.
So that is going to wrap it up for this special food potato gratin recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
