Potato gratin. 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. In a large bowl combine all the ingredients, tossing to coat. Put the potato mixture into a casserole dish, flatten it out with a.

Using a mandoline creates thin slices, which helps the gratin cook more evenly. A perfect gratin has a crispy top but is thick, rich, and creamy. The potatoes are soft but still intact, and the whole dish has a decadent cheesy flavor. You can cook Potato gratin using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Potato gratin

It's 500 gr of potatoes.
It's 200 gr of chopped cheese.
It's 100 gr of sheep cheese.
Prepare 1 of egg.
You need of salt.
It's of pepper.
It's of garlic.
It's of paprika.

Top with the onion slices, and add the remaining potatoes. Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Be the first to rate & review!

Potato gratin instructions

Slice the potatoes.
Put cream, milk, egg and the chopped cheese together in a bowl an mix it.
Put spices inside and mix again.
Chop the goat cheese.
Put erverything together over the potatoes and into the oven at 180 degrees for about 45 min.
Finished and ready to eat.

A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. As a gratin bakes, there are two actions that are producing the creamy filling. Firstly, the potatoes release some of their starches, which thicken the surrounding liquid.