The Potatoes gratin it's a second dish exquisite typical of French kitchen, loved all over the world! It is realized with potatoes thinly sliced, milk And cheese settled down in a pan And baked in the oven where the "classic gratin"; or one gratin crust, crunchy And golden that encloses one soft, creamy layer And stringy potatoes! in conclusion extreme goodness!
After experimenting with so many versions, the one I am giving you today Original Potato Gratin recipe with all tips and tricks illustrated step by step for a perfect result on the first try! It's about a very easy preparation and if we want also fast! The secret for an excellent result it is slicing the very thin potatoes since they are added raw! this will allow them to cook to perfection but at the same time make a crunchy gratin! Follow all the steps and you will see what a result! the Best potato gratin ever! Great either hot and lukewarm but also cooler; a bit like stuffed potatoes and potato parmigiana, even the Gratin is ideal as second dish ; but also wanting perfect like side for accompany meat, to alternate with the classic and timeless baked potatoes or light and vegan gratin potatoes!
Discover also:
La Quiche Lorraine (the French quiche with a creamy and tasty filling)
Potato gratin recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 45 minutes | 1h and 5 minutes |
| Quantity for a 22 – 23 cm mold |
|---|
|
How to make potato gratin
First of all, peel the round potatoes so that they don't look too many squares, then wash them well and slice them with a mandolin or a sharp knife to obtain a very thin thickness of about 2 mm.
Then, once you have sliced them all, arrange them in a pan starting from the larger pieces in a circle and then gradually inserting the smaller ones inside:
Of course you will have to insert all the pieces, the large ones in the large rounds, the smaller ones towards the center, until all the ingredients are used up.
Finally, mix together milk, cream, a pinch of salt, nutmeg and half of the grated cheese. Then pour everything slowly over the potatoes.
Beware that they must be covered almost to the edge but not completely submerged!
Finally sprinkle with gruyére and a pinch of pepper
Then bake in a static oven at 180 ° for about 45 minutes. Attention time may vary. Based on the oven but also based on the thickness and type of the potatoes used.
If at the end of cooking, you see that there is still a lot of liquid, remove the pan, remove the excess liquid.
The last 10 minutes raise to 200 °, activate the grill and place in the upper part of the oven for 10 minutes.
Yours is ready Potatoes gratin
You can keep for about 2 days and heat at the moment
.