Name: Potato gratin
Yield: 4 servings
Ingredients: 800 g of firm-fleshed potato; 30 cl of whole milk; 50 cl of heavy cream; 1 tablespoon of butter; 2 garlic clove; 1 pinch of nutmeg; 1 pinch of salt; 1 pinch of pepper

Potato gratin

The authentic potato gratin... to discover with our recipe illustrated with photos. Make sure to prepare enough because the whole family will love it!

Vegetarian Gratin Public

Course: Side dish

Preparation time: 0 minutes

Cost per serving: 0,57 €

Energy: 608 kcal / serving

Nutritional score:

Instructions

1. To make this potato gratin recipe, start by preparing all the ingredients.
2. Peel the potatoes with a peeler. The choice of potato is important for the success of a gratin, it is best to use a variety with firm flesh like Bintje or Charlotte, which will absorb the cream and milk without falling apart.
3. These potatoes can be kept in cold water for a few hours if you are not making the gratin right away. However, it is recommended to slice them right before using, to keep them out of cold water and not remove the surface starch.
4. Using a Japanese mandoline, slice the potatoes into 3 to 4 mm thick slices. Be careful with your fingers!
5. Here is the result obtained.
6. Place the potato slices in a saucepan...
7. ...and cover with milk...
8. ...as well as heavy cream.
9. Add the previously chopped garlic...
10. ...and the butter.
11. Season with fine salt...
12. ...and freshly ground pepper.
13. Flavor everything with grated nutmeg using a Classic Microplane zester-grater.
14. Bring to a boil, then reduce heat to a simmer. Be careful, the milk and cream should not overflow. Continue cooking for about 8 minutes, until the potatoes become tender.
15. Take a gratin dish...
16. ...and butter the inside with a softened knob of butter.
17. Using a slotted spoon, place the partially cooked potatoes on the bottom of the dish, in an even layer...
18. ...like this. The dish should be suitable for the quantity of potatoes you have.
19. Pour the milk and cream mixture over the top...
20. ...until it reaches the top.
21. Place the dish in a preheated convection oven at 180°C...
22. ...and bake for 15 to 20 minutes (this cooking time may vary from one oven to another), until the gratin is golden brown on top. Insert a knife blade to check the doneness of the potatoes (the knife should go in easily).
23. Once cooked, remove your potato gratin from the oven and let it cool. If you want to consume it quickly, you can keep it warm in the oven. However, it is preferable to make it the day before, let it cool, and refrigerate it overnight. It will taste better and will be easier to slice (as it will hold better). You can then cut portions with a cookie cutter! Enjoy your meal!