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. Top with the onion slices, and add the remaining potatoes. Potato gratin is one of those dishes that is simple to make, but the results are fantastic and so rewarding. You can have Potato Gratin using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Potato Gratin

Prepare 500 kg of potatoes.
It's 200 ml of creme fraiche.
You need 200 ml of milk.
You need 1 of garlic clove.
Prepare of Butter.
Prepare of Nutmeg.
You need of Salt.
You need of Pepper.
Prepare of Parmesan.

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. Be the first to rate & review! A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings.

Potato Gratin step by step

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..

Remove foil and top potatoes with Gruyère and Parmesan. 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.